Curd Rice | Instant Pot
This is a very simple South Indian recipe and this is the Instant Pot version of the recipe.
Ingredients
- 1 inch Ginger
- 4 count Green chillies (Adjust to required spice)
- 2 teaspoons Split urad dal
- 1 teaspoon Chana dal
- 2 teaspoons Mustard seeds
- 0.5 teaspoon Cumin seeds
- 1 tablespoon Ghee
- 1 cup White rice (Choose short-grained rice like Sona Masoori)
- 4 count Dry red chillies (Adjust to required spice)
- 1 teaspoon Salt (Adjust to taste)
- 1 cup Plain yogurt (Adjust to required consistency)
- 3.25 cups Water
- 5 count Curry leaves
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Instructions
- 1In an Instant Pot, combine 1 cup of white rice with 3.25 cups of water. Cook on high pressure for 4 minutes. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- 2In a small pan, heat ghee over medium heat. Add mustard seeds and cumin seeds. Once they begin to splutter, add dry red chillies, green chillies, curry leaves, and ginger. Sauté until fragrant, then add split urad dal and chana dal. Cook until the dals are golden brown. Set aside.
- 3Transfer the cooked rice to a large bowl. Stir in plain yogurt and salt until the mixture is soft and creamy. Add the prepared tempering and mix thoroughly. Serve with a spicy pickle on the side.
