Ingredients
1 cup Jasmine Rice
2 cups Yogurt
1/2 cup milk
Pomegranate seeds or grapes
Oil
Salt
3 green chiles, chopped
1 bunch cilantro, chopped
1 tsp mustard seeds
1/s tsp Asafoetida (hing)
Preparation
Cook the rice. Using a ladle, mash the rice a little while still hot. Cool and stir in the milk gently. No lumps! Stir in the chiles and cilantro.
Heat the oil and add the mustard seed. Cook until seeds pop, then add the asafoetida. Add to the yogurt rice. Decorate with pomegranate seeds or grapes.
