Serves: 4
Total Calories: 307

1 1/4 cups long-grain white rice, such as jasmine rice, sorted
2 1/2 cups water
1 teaspoon salt, or to taste
1 1/2 to 2 cups nonfat plain yogurt, whisked until smooth
2 to 4 seedless cucumbers (about 1/3 pound), peeled and grated
1 tablespoon peeled minced fresh ginger
1 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon peanut oil
5 to 7 whole dried red chili peppers, such as chile de arbol
1 tablespoon black mustard seeds
1/2 cup coarsely chopped raw cashew nuts
1/8 teaspoon ground asafoetida
1 1/2 tablespoons minced fresh curry leaves
2 tablespoons finely chopped fresh cilantro

1. Bring the rice, water, and salt to a boil in a medium nonstick saucepan over medium-high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes.

2. In a medium bowl, combine the yogurt, cucumber, ginger, and green chili pepper and mix well. Then mix into the rice. Cover and keep warm.

3. Heat the oil in a small saucepan over medium heat and cook the red chili peppers, stirring about 1 minute. Then add the mustard seeds they should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides. Quickly add the cashews, asafoetida, and curry leaves and stir about 2 minutes over medium heat. Transfer to the rice and mix well. Place the rice on a serving platter, garnish with cilantro, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 307
Calories from Fat: 35

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