Rice with Curry Spices and Yoghurt

    Rice with Curry Spices and Yoghurt


    7 people made this

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

    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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