In southern: India, this dish is often served as the finale to a festive meal, but it may be presented as the meal itself, accompanied by curries and pickles.
2 1/2 cups long grain rice
4 cups water
Salt to taste
2 tablespoons ghee or oil
1 teaspoon black cumin seeds
1 teaspoon black mustard seeds
1 teaspoon urad dhal
1/4 teaspoon asafoetida, optional
3 fresh red or green chillies, seeded and sliced 3 cups yogurt
salt to taste
Put well washed and drained rice into a saucepan with the water and salt. Bring quickly to the boil, then cover tightly, turn heat very low and cook for 20 minutes without lifting lid.
In another pan heat the ghee and fry the black cumin, mustard, dhal, asafoetida (if used) and chillies until the mustard seeds pop and the dhal is golden brown.
Remove from heat, garnish into the yogurt and add a little salt to taste. Mix
thoroughly with the cooked rice.