Time 1h10m Yield 4 Number Of Ingredients 11 Steps:
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Heat the ghee in a small skillet over medium heat. Add the broken chile pepper, and cook until fragrant, about 30 seconds. Stir in the black mustard seeds, and cook until they begin to pop, about 30 seconds more. Remove from the heat, and stir in the turmeric, curry leaves, and asafoetida powder. Whisk the milk, yogurt, and spice ghee together in a large bowl until smooth. Fold in the rice until well mixed. Season to taste with salt, then allow to cool to room temperature before serving.
Time 55m Yield 4 to 6 servings. Number Of Ingredients 7 Steps:
Fill a medium pot with lightly salted water, and bring to boil. Stir in rice, return to boil and lower heat so water is at a lively simmer. Cook undisturbed 5 minutes; drain, and set aside. Rice will be only partly done. Season to taste with salt and pepper. In a large mixing bowl whisk together 2 tablespoons oil, the yogurt, lime juice and curry powder. Season to taste with salt and pepper, and whisk until smooth. Add rice, and toss gently to coat with yogurt mixture. Put 2 remaining tablespoons oil in a large heavy-bottom pot with tight-fitting lid, and turn heat to medium-high. Add rice mixture, pressing it down in pan with fork. Wrap clean kitchen towel around lid of pot so it completely covers inside of lid; gather corners on top so they do not fall anywhere near stove. Place lid on pot, sealing tightly. Mixture will sizzle immediately. When rice and spices are fragrant - in 3 to 5 minutes - turn heat down very low. Cook undisturbed about 30 minutes; rice should smell toasty but not burned. Remove from heat, and let sit 5 minutes more. Carefully remove lid and cloth, and turn pot upside down over a platter. If rice comes out in a single crust, terrific. If not, use a spatula to scrape crisp pieces out of pan and onto remaining rice. Season to taste with salt and pepper, and serve immediately.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
Bring water to boil in saucepan and add rice. Return to boil, then reduce heat, cover and simmer until tender and water is absorbed, 20 to 25 minutes. While rice is cooking, toast mustard seeds and dal in skillet sprayed with nonstick cooking spray and oil until mustard seeds begin to pop, 2 to 3 minutes. Fluff rice with fork and stir in mustard seeds, dal, chile, ginger and cucumber. Combine yogurt, milk and salt. Lightly stir into rice with fork. Sprinkle with cilantro.
Yield serves 4 as a salad and many more as a topping for soups Number Of Ingredients 11 Steps:
Combine the rice, 3 cups water, and the salt in a medium pan and bring to a boil. Cover tightly, turn heat to very, very low, and cook 25 minutes. Empty rice into a wide bowl and add the milk. Stir to mix and to cool off the rice a bit. Now add the yogurt and mix again. Add the tomatoes and cilantro and mix them together. Put the oil in a small pan or frying pan and set over medium-high heat. When hot, put in the urad dal. Let it turn reddish. Put in the mustard seeds and chilies. As soon as the mustard seeds pop and the chilies darken, add the curry leaves. A second later, pour the oil and spices over the yogurt-rice mixture. Stir to mix.
