Ingredients

Rice - 1 cup
Water - 3 cups
Plain yoghurt - 3/4 cup
Green Chillis - 3 nos finely sliced
Ginger – 1 small piece
Asafoetida powder – 1 pinch
Pomegranate seeds - 1/2 cup
Salt to taste

For Tempering
Oil - 1 tbsp any cooking oil
Mustard Seeds - 1 tsp

For Garnish
Curry leaves - 6 leaves (shredded)

Method

Wash rice in running water until the water runs clear.

Cook the rice in 3 cups of water. Fluff with fork and let it cool to room temperature.

Transfer the rice to a bowl. Add yoghurt little by little and mix until it is well blended.

Add little water if you feel its too thick.

Add salt,Asafoetida powder ,green chillis,Ginger, pomegranate seeds and mix again.

Add the tempering and garnish with curry leaves.

Serve with spicy lemon or mango pickle.