Equipment
Ingredients
Base
- 400 g cooked basmati rice, cooled to room temperature
- 240 g plain whole milk yogurt, whisked until smooth
- 60 ml whole milk, cold
- 4 g kosher salt
Tempering (Tadka)
- 15 g ghee
- 30 g raw cashews, roughly chopped or split
- 3 g cumin seeds
- 10 g green chilies, finely chopped
- 1 g chile powder
- 2 g fresh curry leaves, washed and patted thoroughly dry
Nutrition (per serving)
Method
Place the cooled cooked basmati rice into a large mixing bowl. Using your hands or the back of a spatula, gently mash the rice to break the grains slightly, which will help create a creamy, porridge-like consistency.
Add the whisked yogurt, whole milk, and salt to the mashed rice. Stir thoroughly until the mixture is uniform and exceptionally creamy. If the mixture feels too stiff, add an additional spoonful of milk.
In a small frying pan, heat the ghee over medium heat until shimmering. Add the chopped cashews and toast them, stirring frequently, until they turn a light golden brown color, about 2 minutes.
Reduce the heat slightly and add the cumin seeds to the hot ghee. Let them sizzle and release their aroma for about 15 seconds. Immediately add the chopped green chilies, curry leaves, and chile powder. Fry for 10 seconds, being extremely careful not to burn the spices or let the chile powder catch.
Immediately pour the hot ghee and spice tempering over the yogurt rice mixture. Stir gently to distribute the tempered spices and toasted cashews evenly throughout the dish.
Allow the dish to rest at room temperature for 5 minutes so the warm, spiced ghee permeates the cool yogurt rice before serving.
Chef's Notes
- Mashing the rice is a non-negotiable step for authentic texture. South Asian yogurt rice should lean slightly towards a comforting porridge consistency, rather than distinct, separate grains like a pilaf.
- The addition of whole milk is a traditional technique used to prevent the yogurt from continuing to sour if the dish sits for hours. It keeps the flavor mild and sweet.
- Always use cooked rice that has cooled down. Mixing yogurt into hot rice can cause the dairy to separate and become excessively sour.
- While any plain yogurt works, whole milk yogurt is strongly recommended for the luxurious mouthfeel it provides against the crunch of the toasted cashews.
- If you have access to them, garnishing the final dish with fresh pomegranate arils adds a beautiful burst of tart sweetness and color that cuts through the richness of the ghee.
Storage
Refrigerator: 2 days — The rice will absorb moisture as it sits. Stir in a splash of milk or water to restore the creamy texture before serving.
