Leftover Rice With Yogurt Food

STUCK-POT RICE WITH YOGURT AND SPICES

Steps:

• Fill a medium pot with lightly salted water, and bring to boil. Stir in rice, return to boil and lower heat so water is at a lively simmer. Cook undisturbed 5 minutes; drain, and set aside. Rice will be only partly done. Season to taste with salt and pepper.
• In a large mixing bowl whisk together 2 tablespoons oil, the yogurt, lime juice and curry powder. Season to taste with salt and pepper, and whisk until smooth. Add rice, and toss gently to coat with yogurt mixture.
• Put 2 remaining tablespoons oil in a large heavy-bottom pot with tight-fitting lid, and turn heat to medium-high. Add rice mixture, pressing it down in pan with fork. Wrap clean kitchen towel around lid of pot so it completely covers inside of lid; gather corners on top so they do not fall anywhere near stove. Place lid on pot, sealing tightly. Mixture will sizzle immediately.
• When rice and spices are fragrant - in 3 to 5 minutes - turn heat down very low. Cook undisturbed about 30 minutes; rice should smell toasty but not burned. Remove from heat, and let sit 5 minutes more.
• Carefully remove lid and cloth, and turn pot upside down over a platter. If rice comes out in a single crust, terrific. If not, use a spatula to scrape crisp pieces out of pan and onto remaining rice. Season to taste with salt and pepper, and serve immediately.

LEFTOVER RICE WITH YOGURT

Steps:

• Heat oil, add mustard seeds and when seeds start to crackle, add asafoetida.
• When brown, add warmed up cooked rice and remaining ingredients. Mix well. Cook until the yogurt is nearly absorbed.
• Serve hot as a side dish. Works well as main dish too :-).
• Feel free to add onions, peas to the rice.