Rice with Yogurt and Mustard Seeds (Tayyar Shaadum)

This rice is a house favorite. The curry leaves can be taken out before serving. It is the flavor you want, but it won’t hurt you to eat the leaves. Curry leaves can be found in the refrigerator section of most Indian markets. The recipe is from the 660 Curries cookbook. The recipe makes 4 servings.

 

 

 Rice with Yogurt and Mustard Seeds (Tayyar Shaadum)

1 cup Indian or Pakistani white basmati rice
2 cups plain yogurt, whisked
1 1/2 teaspoon coarse kosher or sea salt
2 tablespoons canola oil
1 teaspoon black or yellow mustard seeds
1 tablespoon skinned split black lentils (cream-colored urad dal)
2 tablespoons finely chopped fresh cilantro and tender stems
12 to 15 medium-size to large curry leaves
3 to 5 green Thai or Serrano chiles, to taste, cut into 1/4 inch slices (sometimes I use 2)

Place the rice in a small saucepan. Fill the pan half-way with water, to cover the rice, Gently rub the slender grains through your fingers, without breaking them, to wash off any dust or light foreign objects, which will float to the surface. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 1 1/2 cups cold water and let it sit at room temperature until the grains soften, 20 to 30 minutes; drain.

Place the saucepan over medium-high heat and bring to a boil. Cook until the water has evaporated from the surface and craters are starting to appear in the rice, 5 to 8 minutes. Now (and not until now) stir once to bring the partially cooked layer form the bottom of the pan to the surface. Cover the pan with a tight-fitting lid and reduce the heat to the lowest possible setting. Cook 8 to 10 minutes (8 for an electric burner, 10 for a gas burner). Then turn off the heat and let the pan stand on that burner, undisturbed for 10 minutes.

While the rice stands undisturbed, combine the yogurt and salt in a medium-size bowl.

Heat the oil in small skillet over medium-high heat. Add the mustard seeds, cover the skillet, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Add the lentils and stir-fry until they turn golden-brown, 15 to 20 seconds. Remove the skillet from the heat and carefully throw in the cilantro, curry leaves, and chiles (they will splatter upon contact with the hot oil). Scrape the concoction into the salted yogurt.

Add the yogurt mixture to the cooked rice and mix well but gently, being careful not to break the grains. Serve

 By my calculations – Per serving – Calories: 283, Total Fat: 9.6g, Sat. Fat: 2.3g, Carbs: 43.6g, Fiber: 1.2g, Protein: 8.7g

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