Leftover Rice With Yogurt Recipes

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YOGURT RICE



Yogurt Rice image

This cooling Indian dish is perfect as an accompaniment to grilled meats. Curry leaves can be found at your local Indian store. If you can't find them, they can be omitted, but they do add a unique flavor and smell.

Provided by DHANO923

Categories     Side Dish     Rice Side Dish Recipes

Time 1h10m

Yield 4

Number Of Ingredients 11

1 cup jasmine rice
2 cups water
1 tablespoon ghee (clarified butter)
1 dried red chile pepper, broken in half
1 teaspoon black mustard seeds
½ teaspoon ground turmeric
4 fresh curry leaves
1 pinch asafoetida powder
¼ cup milk
1 cup plain yogurt
salt to taste

Steps:

  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
  • Heat the ghee in a small skillet over medium heat. Add the broken chile pepper, and cook until fragrant, about 30 seconds. Stir in the black mustard seeds, and cook until they begin to pop, about 30 seconds more. Remove from the heat, and stir in the turmeric, curry leaves, and asafoetida powder.
  • Whisk the milk, yogurt, and spice ghee together in a large bowl until smooth. Fold in the rice until well mixed. Season to taste with salt, then allow to cool to room temperature before serving.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 48 g, Cholesterol 13.1 mg, Fat 5.2 g, Fiber 0.8 g, Protein 8.1 g, SaturatedFat 2.8 g, Sodium 76.2 mg, Sugar 5.1 g

LEFTOVER RICE WITH YOGURT



Leftover Rice With Yogurt image

Make and share this Leftover Rice With Yogurt recipe from Food.com.

Provided by Aarti D.

Categories     One Dish Meal

Time 15m

Yield 2 1/2 cups, 2 serving(s)

Number Of Ingredients 10

2 tablespoons oil
1/4 teaspoon black mustard seeds
1 pinch asafoetida powder
2 cups leftover cooked rice
1/2 cup plain yogurt (low-fat would do just fine)
6 -10 sprigs fresh cilantro (finely cut)
1/2 teaspoon turmeric powder
1/4 teaspoon red hot chili powder or 1 hot green chili pepper, finely cut
salt
sugar, according (optional)

Steps:

  • Heat oil, add mustard seeds and when seeds start to crackle, add asafoetida.
  • When brown, add warmed up cooked rice and remaining ingredients. Mix well. Cook until the yogurt is nearly absorbed.
  • Serve hot as a side dish. Works well as main dish too :-).
  • Feel free to add onions, peas to the rice.

Nutrition Facts : Calories 405.1, Fat 16.2, SaturatedFat 3.2, Cholesterol 8, Sodium 37, Carbohydrate 56.9, Fiber 1, Sugar 3, Protein 6.8

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