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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 5 minutes

• Source

  All Recipes

| 1. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. | 2. Heat the ghee in a small skillet over medium heat. Add the broken chile pepper, and cook until fragrant, about 30 seconds. Stir in the black mustard seeds, and cook until they begin to pop, about 30 seconds more. Remove from the heat, and stir in the turmeric, curry leaves, and asafoetida powder. | 3. Whisk the milk, yogurt, and spice ghee together in a large bowl until smooth. Fold in the rice until well mixed. Season to taste with salt, then allow to cool to room temperature before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jasmine rice	1	cup		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
ghee	1	tablespoon		-	-	-	-
red chile pepper	1			1.25	0.2753	0.0584	0.0138
black mustard seed	1	teaspoon		-	-	-	-
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
curry leaf	4			-	-	-	-
asafoetida powder	1	pinch		-	-	-	-
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
yogurt	1	cup		149.45	11.417	8.5015	7.9625
salt	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.