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2 servings
Ingredients:
1 teaspoon clarified butter1 teaspoon mustard seed1 teaspoon chopped fresh ginger root1 teaspoon chopped garlic1 small cinnamon stick (optional)1 teaspoon chopped green chile peppers1 whole red chile pepper7 leaves fresh curry1 cup cooked basmati ricewater as needed1 cup plain lowfat yogurt
Instructions:
In a heavy pan, heat the clarified butter over medium heat.Add the mustard seeds; it should be just hot enough for the seeds to crackle, but not burn. Stir in ginger, garlic, cinnamon, green and red chile peppers, and curry leaves.Cook, stirring frequently, for like 30 seconds.If rice is cold, add rice to pan with a little water, and cover.The steam will separate the rice.When rice is warm, or if adding warm rice, stir rice with spices.Reduce heat, mix in yogurt, and heat through.
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