Yogurt Rice

Yogurt Rice

3 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    1 h 10 m
Recipe by  DHANO923

“This cooling Indian dish is perfect as an accompaniment to grilled meats. Curry leaves can be found at your local Indian store. If you can't find them, they can be omitted, but they do add a unique flavor and smell.”

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Adjust Servings

Original recipe yields 4 cups



  1. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
  2. Heat the ghee in a small skillet over medium heat. Add the broken chile pepper, and cook until fragrant, about 30 seconds. Stir in the black mustard seeds, and cook until they begin to pop, about 30 seconds more. Remove from the heat, and stir in the turmeric, curry leaves, and asafoetida powder.
  3. Whisk the milk, yogurt, and spice ghee together in a large bowl until smooth. Fold in the rice until well mixed. Season to taste with salt, then allow to cool to room temperature before serving.

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Reviews (3)

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Turned out well. Usually turmeric is not added in curd rice but I added it cause it says so in the recipe. Added little sugar for taste. And make sure that the rice is at room temperature before adding the yogurt mix.

Orrin Campbell

Orrin Campbell

This is a great recipe! I've made this a few times now and have varied it in only a few small ways. Instead of using the dry red pepper, I now use sriracha brand chili paste that gets mixed in after pulling the mustard seeds. Additionally I started using a tzatziki sauce (home-made--traditional recipe) as opposed to plain yogurt. I also tend to go a little more generous with the curry, but that is a personal taste thing. This has been requested repeatedly by both roommates and my girlfriend since the initial trial. Great with any kind of Mediterranean or Indian dish.



I kind of made this dish on a bet as it looked so kooky. This dish is so good, I feel sorry for anyone who has not tried it. I have made it maybe 30 times and will make it forever more. I leave out the asafoetida as it is kind of a heavy hitter. The curry leaves are key though. Thanks DHAN0923!!

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Amount Per Serving (4 total)

  • Calories
  • 271 cal
  • 14%
  • Fat
  • 5.2 g
  • 8%
  • Carbs
  • 48 g
  • 15%
  • Protein
  • 8.1 g
  • 16%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 173 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Mom's Sushi Rice


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Matar Pulao (Rice with Peas)