Cumin and Cashew Yogurt Rice

Author

Katie Kambridge

Post date

Tuesday, September 19, 2023 - 18:06

Source of Recipe

New York Times Cooking, By Priya Krishna

Serves/Makes/Yields

4 servings

Recipe Description

Yogurt rice is a nostalgic dish for many South Asians, and especially South Indians. It’s the ultimate comfort food, and a no-fuss dinner that’s easy to put together. Cool, creamy yogurt and crunchy, warm spices create a dreamy contrast that makes this dish feel more whole meal-worthy than snack-friendly (though it’ll serve you well for both). Traditional versions include mustard seeds, curry leaves and urad dal, but this variation includes a different set of pantry staples: cumin seeds, cashews and red chile powder. The trio, plus fresh green chiles, gets sizzled in ghee, enhancing all the rich, smoky, spicy flavors, then gets poured directly over the yogurt rice. Add grated carrots and zucchini to give the rice more heft, or try it with a different combination of spices.

Ingredients

3 cups cooked long-grain basmati rice, at room temperature

1 tablespoon minced ginger (from about a 1-inch piece, peeled)

1 teaspoon coarse kosher salt (such as Morton)

2½ cups full-fat plain yogurt

2 tablespoons ghee (or unsalted butter)

¼ cup raw, unsalted cashews

1 Indian green chile or serrano chile, minced

1 tablespoon cumin seeds

¼ teaspoon red chile powder (such as Kashmiri chile powder or ground cayenne)

¼ teaspoon asafetida (optional)

2 tablespoons roughly chopped cilantro

Preparation

Step 1

In a bowl, combine the cooked rice, ginger and salt. Fold in the yogurt. The yogurt should evenly coat the rice, so that it resembles a thick rice pudding.

Step 2

In a small saucepan on medium heat, melt the ghee. Add the cashews and chile, and cook, stirring occasionally, until the cashews are lightly browned, 2 to 3 minutes. Shift the cashews and chile to the side of the pan, and add the cumin seeds, toasting until they are slightly browned, 30 seconds to 1 minute. Stir in red chile powder and asafetida (if using), then turn off the heat.

Step 3

Pour the spice mixture over the rice and garnish with cilantro.

Nutrition Information

Nutritional analysis per serving (4 servings)

713 calories; 16 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 122 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 17 grams protein; 557 milligrams sodium

Type of Meal

Grains