Ingredients
- 1 cup yogurt (curd)
- 2 tbsp gram flour (besan)
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- Salt to taste
- 1 cup basmati rice
Instructions
- Whisk yogurt, besan, turmeric, and salt in a bowl with 3 cups of water to make a smooth mixture.
- In a pot, heat 2 tbsp oil, add cumin and mustard seeds, and let them splutter.
- Pour the yogurt mixture into the pot, stirring continuously to avoid lumps.
- Bring the kadhi to a boil, then lower the heat and simmer for 10 minutes.
- Add rinsed rice directly into the kadhi and cook covered on low heat for 15-20 minutes, stirring occasionally.
- Once the rice is cooked and the kadhi thickens, serve hot.