Indian Yogurt Rice

By stancec44

A staple dish of the January harvest festival known as Pongal, this creamy spiced rice is seasoned with curry leaves, mustard seeds, chiles, and ginger.

Ingredients

• 1 cup basmati rice, rinsed until water runs clear
• 3 tbsp. canola oil
• 1 tsp. black mustard seeds
• 6 fresh or frozen curry leaves
• 2 small green Thai chiles or 1 serrano, minced
• 1 (3") piece ginger, peeled and minced
• 1 ⁄2 cup whole milk
• 1 ⁄2 cup plain full-fat yogurt
• Kosher salt, to taste

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

Bring 6 cups water to a boil in a 4–qt. saucepan. Add rice; cook, stirring occasionally, until rice is tender, 10–12 minutes. Drain rice and transfer to a bowl. Add oil to pan; heat over medium-high. Cook mustard seeds and curry leaves until seeds pop, 1–2 minutes. Add chiles and ginger; cook until golden, 1–2 minutes and add to bowl with rice. In another bowl, whisk milk, yogurt, and salt until smooth; stir into rice.