Yogurt Rice (Dahi Bhaat)
1 recipe Simple Basmati Rice (page 160)
2 cups plain yogurt, whipped
2 tablespoons Clarified Butter (page 15) or vegetable oil
1 teaspoon black mustard seeds
2 dried red chilies, roughly pounded
1 serrano green chili, seeded and minced
8 curry leaves
1-inch piece fresh gingerroot, peeled and julienned
1 small red onion, peeled and finely chopped
Table salt, to taste
Fresh minced cilantro, for garnish
Prep Time: 5–10 minutes
Cook Time: 10 minutes
If you use leftover rice, ensure that the rice is heated first and then brought to room temperature before proceeding.
1. If you are using Simple Basmati Rice that has been prepared earlier and refrigerated, warm it for a few minutes before proceeding.
2. In a bowl, combine the warmed rice with the yogurt. Mix well and place in a serving bowl. Set aside.
3. In a small skillet, heat the butter. Add the mustard seeds. When they begin to sputter, in quick succession add the red chilies, green chili, curry leaves, gingerroot, onions, and salt; mix well. Sauté for about 3 to 5 minutes or until the onions are just soft.
4. Pour this spice mixture over the rice. Garnish with the fresh cilantro, and serve at room temperature.
Onions and Religion
Considered an aphrodisiac, onions are avoided by many Indian Hindus for religious reasons. Some even avoid ginger and garlic. Another sect won't eat anything that grows underground!