Zainab Khanam
– 1 cup cooked rice – 1 cup plain yogurt – 1/2 tsp cumin seeds – 1/2 tsp mustard seeds – 2 green chilies, chopped – 1/2 tsp turmeric powder – Salt to taste – Fresh coriander leaves for garnish – Optional: diced cucumber, carrots, or pomegranate seeds
Start with cooked rice. You can use leftover rice for this recipe, making it a great option for quick meals.
In a bowl, whisk the yogurt until smooth. Add salt to taste and mix well.
In a pan, heat a tablespoon of oil. Add cumin seeds and mustard seeds, letting them splutter. Then, add chopped green chilies and turmeric powder, sautéing for a minute.
Add the cooked rice to the pan with the tempered spices. Mix well to coat the rice with the spices. Then, pour in the whisked yogurt and stir gently to combine.
Transfer the Dahi Chawal to a serving bowl. Garnish with fresh coriander leaves and optional diced vegetables or pomegranate seeds for a colorful touch.