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Yogurt Rice With Seeds And Spices Recipe
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Category : rice | Style : boiling | serves : 4 |
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Enrich
with yogurt, and a meal by itself, this South Indian rice meal provides a
colorful accompaniment to serve with curries or grilled meats.
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Ingredients |
| 200 g |
Basmati rice, cleaned through several changes of
water |
| 120 g |
Natural yogurt |
| 400 ml |
Chicken stock |
| 6 pieces |
Green cardamom pods, crushed |
| 1 clove |
Garlic, crushed |
| 1 tbsp |
Sesame seeds, toasted |
| 1 tbsp |
Sunflower seeds, toasted |
| 1 tsp |
Coriander seeds, lightly crushed |
| 1 tsp |
Sunflower oil |
| 1/2 tsp |
Ground turmeric |
| - |
Salt and ground black pepper |
| - |
Coriander leaves - garnish |
Method :
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Heat oil in a non-stick frying pan and stir-fry
the spices and garlic for approx. 1 minutes or until fragrant, stirring all the time.
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Add in the basmati rice, stir to mix evenly with
the spices for 10 seconds, then add in the chicken stock.
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Bring to a boil, then cover and simmer for
approx. 15 minutes or until just tender.
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Stir in the yogurt and the toasted sesame and
sunflower seeds. Adjust the seasoning and serve the rice hot, garnished with coriander
leaves.
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Asian Melting Pot
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