Ingredients

200g Kohinoor Gold Basmati Rice
1 large cup water
400g yoghurt
120ml milk
10 curry leaves
1 tsp mustard seeds
1 tsp grated ginger
1 tsp crushed garlic
2 dried chillies
2 tbsp oil

Method

• Rinse the rice and soak for 30 minutes.
• After soaking, add to a sauce pan and add the water. The water height should be 1 digit higher than the rice.
• Put the saucepan on high heat and when it starts to boil, turn the heat to low and put a lid on. Steam for 12 minutes.
• Once steamed, take a fork and crush the rice grains slightly.
• Allow the rice to cool in a bowl.
• Whisk together the yoghurt and milk with salt and add the yoghurt mixture to the rice and mix well.
• In a frying pan, add the oil on a very high heat.
• When hot, add the mustard seeds until they start to pop.
• Add the ginger, garlic, curry leaves, and chillies.
• When you can smell the spices and the curry leaves are crispy, add to the rice mixture and fold in.
• Leave the rice to completely cool and serve with tasty chutneys.