Padma Lakshmi's Yogurt Rice
Nutrition
per per serving323
Calories
4.5g
Protein
49.2g
Carbs
11.7g
Fat
Ingredients
| 1.5 cup | 360 ml | basmati rice, rinsed |
| — | Himalayan salt and ground black pepper, to taste | |
| 4 tbsp | 60 ml | grapeseed oil |
| 1 cup | 240 ml | full-fat yogurt |
| 1 | chili pepper, minced | |
| 1 | cinnamon stick | |
| 1 tsp | 5 ml | fennel seeds |
| 2 tbsp | 30 ml | fresh dhania (coriander), chopped |
| 8 | curry leaves | |
| 1 tsp | 5 ml | fresh ginger, peeled and grated |
Instructions
Ready in about 25 minutes | Servings 5.
Per serving: 323 Calories; 11.7g Fat; 49.2g Carbs; 4.5g Protein; 1.2g Sugars.
- Press the "Sauté" button and heat the oil; now sauté the fennel seeds and curry leaves for 30 seconds or until aromatic.
- Now, stir in the basmati rice, chili pepper, ginger, cinnamon, salt, and black pepper. Pour in 2 cups of water.
- Secure the lid. Choose the "Manual" mode and cook for 4 minutes at High pressure. Once cooking is complete, use a natural pressure release for 15 minutes; carefully remove the lid.
- Fluff your rice with a fork and stir in the yogurt. Stir until everything is well combined. Serve garnished with fresh dhania and enjoy!