Curd Rice

Preparation

1. Take 1 cup of Royal^® Sona Masoori Rice and gently rinse twice. Combine with 2 1/2 cups of water and let mixture rest for 15 minutes. Bring mixture to boil, stir gently and cover with lid. Cook the rice on medium flame for 15 minutes or until all the water has been fully absorbed. Remove from heat and set aside.
2. Whisk the plain yogurt in a mixing bowl until it becomes smooth.
3. Add milk to the yogurt and whisk again until you achieve a creamy consistency. Adjust the quantity of milk according to your preference for the thickness of the curd rice.
4. Once the rice has cooled down, transfer it to a large mixing bowl.
5. Pour the prepared yogurt mixture over the rice and gently fold until the rice is well coated with the yogurt.
6. Heat the oil or ghee in a small pan over medium heat.
7. Add mustard seeds and let them splutter.
8. Add cumin seeds and chopped green chilies. Sauté for a few seconds until fragrant.
9. Pour the tempering over the yogurt rice and thoroughly mix.
10. Add grated carrots and chopped cucumber to the yogurt rice mixture. Mix until evenly distributed.
11. Add salt to taste and mix well. Adjust the salt according to your preference.
12. Garnish the curd rice with fresh cilantro leaves and pomegranate seeds if using.
13. You can serve the curd rice immediately at room temperature or chill it in the refrigerator for about 30 minutes if you prefer it cold.
14. Serve the curd rice as a main dish or side dish along with pickle or papad.
15. Enjoy your refreshing and creamy Curd Rice!