INGREDIENTS

1cup rice
2cups yoghurt
1tbsp cream
1cup fresh milk
1tsp ghee
½ tsp mustard seeds
¼ tsp asafoetida
3 cashew nuts
2 green chillies, finely sliced
1 tsp finely cut fresh ginger
Fresh coriander leaves
Fresh curry leaves
Salt, to taste

METHOD

Wash and cook rice until it is soft. While it hot, mash it with a serving spoon, cover with a lid and leave aside to cool. In a small wok, heat the ghee, splutter the mustard seeds, add asafoetida, cashew nuts, green chillies and ginger. Fry well. Add the yoghurt, cream, milk and salt to the rice. Pour the fried contents from the wok into the rice and mix well. Garnish with finely cut curry and coriander leaves before serving.

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