Full written recipe for Curd Rice

Prep time: 1015 minutes (excluding soaking time)
Cooking time: 1520 minuets
Serves: 45 people

Ingredients:
RICE | चावल 1 CUP (SONA MASURI)
WATER | पानी 3 CUPS
MILK | दूध 1.5 CUPS (ADDED GRADUALLY)
CURD | दही 1.5 CUPS
SALT | नमक TO TASTE
GHEE | घी 2 TBSP
CHANA DAL | चना दाल 1 TSP
URAD DAL | उरद दाल 1 TSP
MUSTARD SEEDS | राई 1 TSP
GINGER | अदरक 1 TSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NOS.
RED CHILLI | लाल मिर्च 23 NOS.
CURRY LEAVES | कड़ी पत्ता 810 NOS.
ASAFOETIDA | हींग 1/2 TSP
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
Method:
Add the raw rice into a bowl & wash 23 times using fresh water, then pour plenty of water into the bowl & let the rice soak for 1520 minutes.
Once soaked, discard the water & add the rice into a pressure cooker, add water & pressure cook the rice over medium high flame for 45 whistles.
Switch off the flame & let the cooker depressurize naturally, then open the lid & stir while mashing the rice, once mashed let it rest & come down to room temperature or until it’s only lukewarm.
Further add the milk gradually & keep stirring, once all the milk gets incorporated add the whisked curd, salt & mix again.
For the tempering, set a pan over high heat & once it gets hot add in the ghee & let it get hot.
Once the ghee heats up, lower the flame add urad & chana dal, stir & cook until the dals turn light golden brown.
Then add mustard seeds along with the chopped ginger, give it a quick stir & then add green chilli, red chilli, curry leaves & asafoetida, stir & cook for a minute then add the tadka into the curd rice & mix well.
Lastly add chopped fresh coriander & mix.
Your delicious curd rice is ready, garnish it with some pomegranate & serve some pickle along with it.

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