Rice with Curry Spices and Yoghurt

    10 minutes

    Great with curries and fabulous on its own, this rice dish is made in ten minutes if you use precooked or leftover rice.

    7 people made this

    Serves: 2 

    • 1 teaspoon ghee
    • 1 teaspoon mustard seeds
    • 1 teaspoon chopped fresh ginger root
    • 1 teaspoon chopped garlic
    • 1 small cinnamon stick, optional
    • 1 teaspoon chopped green chillies
    • 1 whole red chillli
    • 7 leaves fresh curry
    • 1 cup cooked basmati rice
    • water as needed
    • 1 cup plain lowfat yogurt

    Preparation:5min  ›  Cook:5min  ›  Ready in:10min 

    1. In a heavy pot, heat the ghee over a 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, green and red chillies and curry leaves. Cook, stirring frequently, for approx 30 seconds.
    2. If rice is cold, add rice to pot with a little water, and cover. The steam will separate the rice. When rice is warm, or if adding warm rice, stir rice with spices. Reduce heat, mix in yogurt, and heat through.

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    Reviews in English (4)


    I enjoyed this recipe. I like cold yogurt/curd rice on warm summer days, and this was a change from the usual plain yogurt rice. I loved the addition of curry leaves and mustard seeds. I will definitely make this again.  -  21 Apr 2004  (Review from Allrecipes USA and Canada)


    this curd rice is good. but we southindians add 1/4 cup pomegranate and carrot ( diced in to small pieces) in to this, try out ! instead of red chilli u can also add curd chilli(moru mulaku ) which is the correct side dish for curd rice  -  16 Jun 2008  (Review from Allrecipes USA and Canada)


    This came our pretty good - not as good as my mother's. Next time, I will add more yogurt and let it sit out for a bit before using to get it more sour.  -  08 Jun 2007  (Review from Allrecipes USA and Canada)