Ingredients:
- 1/2 cup brown rice
- 1/2 cup plain yogurt (curd)
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (optional, adjust to taste)
- A pinch of hing (asafoetida)
- 1-2 green chilies, finely chopped (optional, for extra
- 1 tablespoon oil or ghee
- Salt to taste
- Fresh cilantro or curry leaves for garnish (optional)
Instructions:
- Cook the Brown Rice: Rinse 1/2 cup of brown rice under cold water until the water runs clear.
- In a medium saucepan, add 1 cup of water and the rinsed rice. Bring it to a boil.
- Reduce the heat to low, cover, and simmer for about 30-40 minutes, or until the rice is cooked and tender. If using a pressure cooker or instant pot, you can follow the instructions for cooking brown rice.
- Prepare the Tempering: While the rice is cooking, heat 1 tablespoon of oil or ghee in a pan over medium heat.
- Add the mustard seeds and cumin seeds. Let them sizzle for a few seconds until they start popping.
- Add a pinch of hing, turmeric powder, and red chili powder (if using). Stir briefly to combine.
- If using green chilies, add them now and sauté for a minute.
- Combine Rice and Yogurt: Once the rice is cooked, fluff it with a fork and transfer it to a mixing bowl.
- Let it cool slightly, then add 1/2 cup of plain yogurt to the rice and mix well.
- Add salt to taste.
- Mix in the Tempering: Pour the prepared tempering over the rice and yogurt mixture. Mix everything together.
- Garnish and Serve: Garnish with fresh cilantro or curry leaves if desired.
- Serve your curd brown rice warm or at room temperature.
