Creamy & Perfect Curd Rice
All Ingredients - Main Ingredients
- Cooked Rice 5 cups
- Curd 500 ml
- Salt as per taste
- Milk 1 cup
- Chopped Green Chillies 2
- Grated Ginger 1 inch
- Finely Chopped Coriander Leaves 2 tbsp
All Ingredients - For Tempering
- Oil 2 tbsp
- Ghee 1 tbsp
- Mustard Seeds 1/2 tbsp
- Cumin Seeds 1/2 tbsp
- Chana Dal 1 tbsp
- Groundnuts 1 tbsp
- Red Chillies 2
- Cashews 2 tbsp
- Hing (Asafoetida) a pinch
- Curry Leaves few
All Ingredients - For Garnish
- Pomegranate 3 tbsp
Don't have an ingredient? Try these swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Rice Base
Take 5 cups of cooked rice in a large bowl. Mash the cooked rice slightly until it becomes soft and mushy.
Step 2: Add Curd and Seasoning
Add 500ml of curd and salt as per your taste to the mashed rice. Mix all ingredients well until combined.
Step 3: Adjust Consistency with Milk
Pour 1 cup of milk into the rice mixture. Mix well to achieve a creamy and desired consistency for the curd rice.
Step 4: Incorporate Fresh Ingredients
Add 2 chopped green chillies, 1 inch of grated ginger, and 2 tablespoons of finely chopped coriander leaves to the rice mixture. Mix everything well.
Step 5: Prepare the Tempering - Part 1
Heat 2 tablespoons of oil and 1 tablespoon of ghee in a pan. Add 1/2 tablespoon of mustard seeds, 1/2 tablespoon of cumin seeds, 1 tablespoon of chana dal, 1 tablespoon of groundnuts, 2 red chillies, and 2 tablespoons of cashews. for until the nuts start to turn light brown.
Step 6: Prepare the Tempering - Part 2
Add a pinch of hing (asafoetida) and a few curry leaves to the pan. Continue to fry until the curry leaves are crisp and the nuts are golden brown and aromatic.
Step 7: Combine Tempering with Rice
Carefully pour the hot mixture over the prepared curd rice in the bowl.
Step 8: Garnish and Serve
Add 3 tablespoons of fresh pomegranate seeds to the curd rice. Mix gently to distribute the and pomegranate throughout the rice. The creamy and perfect curd rice is now ready to serve.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
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