About this recipe:Curd rice, or yoghurt rice, is an Indian favourite. This easy curd rice recipe is great served warm or cold and is perfect for using leftover rice from curry night.
1 teaspoon clarified butter
1 teaspoon mustard seeds
1 teaspoon chopped root ginger
1 teaspoon chopped garlic
1 small cinnamon stick (optional)
1 teaspoon chopped green chillies
1 whole red chilli
7 fresh curry leaves
200g cooked basmati rice
water as needed
200g reduced fat plain yoghurt
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Method Prep:5min › Cook:5min › Ready in:10min
In a heavy pan, heat the clarified butter over medium heat. Add the mustard seeds; it should be just hot enough for the seeds to crackle, but not burn. Stir in ginger, garlic, cinnamon, chillies and curry leaves. Cook, stirring, for 30 seconds.
If rice is cold, add rice to pan with a little water, and cover. The steam will separate the rice. When rice is warm, stir rice with spices. Reduce heat, mix in yoghurt, and heat through.