Buttermilk Rice

Ingrédients

• 1/2 cup basmati rice ((see notes))
• 2 cups water ((see notes))
• 1 tsp ghee
• 1/2 to 1 cup buttermilk ((laban) plus more as needed)
• 1 tbsp butter ((see notes))
• salt to taste
• 2 tsp ghee
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp urad dal
• 1 tsp chana dal ((optional))
• 3 to 4 cashews (chopped)
• 2 to 3 dried red chillies
• 1/4 tsp hing ((asafoetida))
• 1 tsp ginger (grated)
• 3 to 4 green chillies (chopped)
• 1 sprig of curry leaves
• Pomegranate arils ((optional))
• 2 tbsp chopped coriander leaves

Préparation

1. 1

   --- Cook the Rice ---

2. 2

   Rinse the rice a few times until the water runs mostly clear.

3. 3

   Pressure cook the rice with water (and milk, if using) and ghee for 3 whistles. If using instant pot, see notes.

4. 4

   Switch off the heat and allow the pressure to release naturally.

5. 5

   Open the cooker, lightly mash the rice while hot, and let it cool slightly.

6. 6

   --- Add the Buttermilk ---

7. 7

   Add the buttermilk, butter and salt to the rice and mix well.

8. 8

   Adjust the consistency by adding more buttermilk, milk, or water as needed. The rice should be creamy, as it will thicken further as it sits.

9. 9

   --- Prepare the Tempering ---

10. 10

    Heat ghee in a small pan over low to medium heat.

11. 11

    Add mustard seeds and allow them to splutter.

12. 12

    Add cumin seeds, urad dal, chana dal, and cashews. Fry until lightly golden, adjusting heat to prevent burning.

13. 13

    Add dried red chillies and hing. Fry for a few seconds.

14. 14

    Finally, add ginger, green chillies, and curry leaves. Fry until aromatic and crisp.

15. 15

    --- Finish and Serve ---

16. 16

    Pour the hot tempering over the rice and mix well.

17. 17

    Stir in coriander leaves and pomegranate arils if using.

18. 18

    Serve as is, or with pickle, vegetable stir-fries, or even fresh fruit like grapes or mangoes for a salad-style variation.