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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the rice in a bowl, add yogurt and mix well. | 2. Add milk as desired to your liking (depends on how thick the yogurt was). | 3. Add salt to taste, mix and set aside. | 4. In a small pan, heat oil and ghee. | 5. Add mustard seeds to the hot oil and when it splutters, add red chilli, slit green chilli (if using), curry leaves. | 6. Fry for a few seconds then add cashew and raisins. | 7. Fry until cashew pieces are golden brown. | 8. Pour contents of the pan into rice-yogurt mixture. | 9. Also add chopped cilantro and mix well. | 10. Note: Most people enjoy the taste of sweet raisins in an otherwise salty dish, but if you're unsure just add 2-3 raisins and try it out. If you like it, you can just saute more raisins in a dab of ghee and add it to your dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1	cup	cooked	675.25	147.9075	13.1905	1.2209999999999999
yogurt	1/3	cup		49.8167	3.8057	2.8338	2.6542
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
oil	1/4	teaspoon		9.344	0.0	0.003	1.0611
ghee	1/4	teaspoon		-	-	-	-
black mustard seed	1/8	teaspoon		-	-	-	-
red chili	1			1.25	0.2753	0.0584	0.0138
curry leaf	4			-	-	-	-
cashew	2	tablespoons		-	-	-	-
golden raisin	1	tablespoon		31.1438	8.2005	0.3496	0.0474
green chili	1			-	-	-	-
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
salt				-	-	-	-

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