Ingrdients:
RAW RICE:1 cup
Milk-1 cup
water-3 cup
White Butter-65gm
curd-6tbsp
salt- to taste
Tempering:
Oil 1 tbsp
Mustard seed-1 tsp
urad dal-1 tsp
Red chilli-4
Curry leaf-1 sprig
Green chilli chopped-1 tsp
Ginger chopped-1.5tsp
Hing-1/2tsp
Procedure:
wash the rice thrice, Take it in cooker.
add 1 cup of milk and 3 cups of water , add 1 tsp about 10 to 15gm white unsalted butter and pressure cook for 6 whistles.It will get mushy.
rest it for 15mins.
now add salt required, 1/2tsp Hing,chopped Ginger 1.5 tsp.
Green chillies 1.5tsp and mix all when its mild hot.
add about 50gm butter now.
Now take a seperate pan, add oil ( groundnut oil is best for curd rice).
add 4 small dry red chilli,Ensure the heat of the oil is less, it will help to get the chillies fried well.
saute it well for 20seconds,once it gets fried well,add mustard 1tsp,
add urad dal, fry it.Switch off flame immediately and let it fry well slowly to dark brown.
Now add curry leaves.
In Rice, now add coriander leaves and the tempered items and mix well.
Add about 6 tbsp of curd.Ensure while adding curd, the rice is cooled down completly.
Else the curd will get spoilt.
Mix well to ensure there are no lumps.Now add 2 tbsp cream.This gives richness and white colour( optional).can be added for spl occasions.
you can add 1/2cup of milk if you want some more liquid consistency before serving.
This helps in reducing the sourness.
you can garnish it with carrot or pomogranate if required ( optional)
