תפסיק להכין אורז עם יוגורט עד שתראה את הסוד בן 50 השנים של אמא

מצרכים

• Sona Masoori rice – 1 cup (approx. 200g)
• Water (for cooking) – 3 cups (approx. 700ml)
• Salt (for rice) – 1/4 tsp (approx. 1.5g)
• Milk, boiled – 1.5 cups (approx. 350-360ml)
• Fresh curd – 500ml (approx. 2 cups)
• Full-fat cream – 1/4 cup (approx. 60ml)
• Sugar – 1 tsp (approx. 4g), optional
• Oil (for tempering) – 1 tbsp (approx. 14g)
• Mustard seeds – 1/4 tsp (approx. 1g)
• Jeera – 1/4 tsp (approx. 1g)
• Urad dal (whole or split) – 1 tbsp (approx. 12g)
• Curry leaves – 1 sprig
• Green chillies – 1-2, chopped
• Cashew nuts – 10-12 (approx. 15g)
• Ginger, grated – 1/2 inch (approx. 5g)
• Byadagi dry red chillies – 1-2
• Hing (asafoetida) – a pinch
• Grated carrot – 2 tbsp (approx. 20g)
• Coriander leaves, chopped – 1 tbsp
• Pomegranate seeds – 1 tbsp (approx. 15g)
• Salt – to taste
• TIMESTAMPS:
• 00:00 - Intro
• 01:00 - Ingredients
• 01:05 - Rice selection
• 01:55 - Cooking ratio
• 03:10 - Mashing & Milk
• 04:35 - Tadka
• 06:23 - Adding curd
• 07:05 - Final balance
• 08:24 - Texture check
• 09:05 - Recap
• Follow Deepak's Kitchen: