Step-by-Step Instructions

1. 1.Prepare the Rice

   Wash and cook 1 cup of normal rice in a pressure cooker until it is soft. Mash the cooked rice well to achieve a softer, gooey texture, ensuring every grain is softened.

2. 2.Add Milk to Rice

   Transfer the mashed rice to a large bowl. Add 1 cup of boiled and cooled milk to the rice and mix it well. The rice will absorb the milk, becoming mushy. Add another 1 cup of boiled and cooled milk and mix again. Let the rice mixture sit for 5 minutes to set.

3. 3.Incorporate Curd and Water

   Add 3 ladles (approximately 1.5 cups) of thick curd to the rice mixture and mix thoroughly. If the mixture appears too thick or dry, gradually add 2 to 3 tablespoons of water until the desired gooey consistency is reached.

4. 4.Add Seasoning and Vegetables

   To the curd rice mixture, add 1 teaspoon of salt, 1 to 2 teaspoons of finely chopped ginger, 2 deseeded and finely chopped green chillies, 1/4 cup of grated carrot, and 1/4 cup of pomegranate arils. Mix all the ingredients well.

5. 5.Prepare the Tempering

   In a tempering pan, heat 2 teaspoons of oil. Add 1 teaspoon of urad dal and 1 teaspoon of mustard seeds. Sauté until the mustard seeds start spluttering. Turn off the heat and add 1/4 teaspoon of hing (asafoetida powder), a few fresh curry leaves, and 1/4 cup of thinly sliced shallots. Turn the heat back on low and roast the shallots for about 30 seconds until lightly cooked.

6. 6.Combine and Garnish

   Transfer the prepared tempering to the curd rice mixture and mix everything thoroughly. Finally, add 2 tablespoons of chopped coriander leaves and mix again. Garnish with additional pomegranate arils and grated carrot before serving.