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Curried Rice with Yogurt Recipe

Curried Rice with Yogurt Recipe

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Ingredients:

Serving

6 tbsp finely grated unsweetened coconut (dried )
3 cups water
1 1/2 cups basmati rice
1/4 cup diced (1/4 inch) peeled cored seedless cucumber (usually plastic-wrapped)
1 (2-inch) fresh hot green chile such as thai or serrano , slit in half lengthwise, leaving stem end intact
1 to 1 1/2 tsp mildly hot red indian chile powder
1 tsp ground turmeric
1/4 tsp ground cumin
1 1/2 cups whole-milk plain yogurt , whisked until smooth
2 tbsp coconut or canola oil
1 1/2 tsp black mustard seeds
1 tsp fenugreek seeds
12 fresh curry leaves
1 (3-inch) dried hot red indian chile

Directions:

Stir together coconut and 1/4 cup water in a bowl and let soak at room temperature until all of water is absorbed, about 1 hour.
Wash rice in several changes of cold water until water runs clear, then drain well in a sieve. Bring rice and 2 1/4 cups water to a boil in a 4-quart heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff gently with a fork, then keep covered.
While rice is cooking, simmer cucumber, green chile, chile powder, turmeric, and remaining 1/2 cup water in wok, uncovered, stirring frequently, until liquid is evaporated and mixture is dry, 10 to 15 minutes. Add cumin and reconstituted coconut, stirring until combined well, and reduce heat to moderately low. Add yogurt and cook, stirring constantly, until just heated through. (Do not let boil.)
Immediately fold rice and yogurt mixture together gently in a large bowl until combined well, being careful not to break rice, then transfer to a shallow serving dish.
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add mustard seeds and cook until they make popping sounds, about 15 seconds. Add fenugreek and cook, stirring, until a shade darker, 30 seconds to 1 minute. Add curry leaves (oil will splatter) and cook, stirring, 30 seconds. Add chile and cook, stirring, until chile turns a shade darker, about 30 seconds.
Pour hot oil mixture evenly over rice and serve immediately.
Cooks' note: Coconut can be reconstituted 1 day ahead and chilled, covered.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	247.41 Kcal (1036 kJ)
Calories from fat	27.67 Kcal
		% Daily Value*
Total Fat	3.07g	5%
Cholesterol	0.59mg	0%
Sodium	186.74mg	8%
Potassium	275.2mg	6%
Total Carbs	51.25g	17%
Sugars	21.11g	84%
Dietary Fiber	2.04g	8%
Protein	4.73g	9%
Vitamin C	0.4mg	1%
Iron	24.3mg	135%
Calcium	70.1mg	7%

Amount Per 100 g
Calories	94.86 Kcal (397 kJ)
Calories from fat	10.61 Kcal
		% Daily Value*
Total Fat	1.18g	5%
Cholesterol	0.23mg	0%
Sodium	71.6mg	8%
Potassium	105.52mg	6%
Total Carbs	19.65g	17%
Sugars	8.09g	84%
Dietary Fiber	0.78g	8%
Protein	1.81g	9%
Vitamin C	0.2mg	1%
Iron	9.3mg	135%
Calcium	26.9mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.8

Points
7

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
cholesterol free

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