Scribd
Upload
5 views1 page

Protein Curd Rice

This document provides a recipe for Protein Curd Rice, detailing a prep time of 5 minutes and a cooking time of 15 minutes. It includes ingredients such as rice, quinoa, oats, and curd, along with step-by-step directions for preparation and optional garnishes. The recipe emphasizes the addition of spices and vegetables to enhance flavor and texture.

Uploaded by

manisha.mnhr
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
5 views1 page

Protein Curd Rice

This document provides a recipe for Protein Curd Rice, detailing a prep time of 5 minutes and a cooking time of 15 minutes. It includes ingredients such as rice, quinoa, oats, and curd, along with step-by-step directions for preparation and optional garnishes. The recipe emphasizes the addition of spices and vegetables to enhance flavor and texture.

Uploaded by

manisha.mnhr
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Protein Curd Rice

PREPPING TIME: 5 MIN

COOKING TIME: 15 MIN

Ingredients Directions
1/3 cup rice 1. Add 1/3 cup rice to a bowl and rinse it well a few times.
1/3 cup quinoa Then add 1/3 cup quinoa and 1/3 cup oats. Then pour 2
1/3 cup oats cups water and cook in instant pot.
2 cup water 2. When the pressure releases, remove the rice & mash it
2 - 3 cup curd (yogurt) (or more) lightly. You can also fluff up & use if you do not like
Salt as needed mushy rice. Cool it completely.
4 tbsp carrot grated (optional) 3. Add greek yogurt to cooled rice. Mix well until combined.
4 tbsp cucumber grated (optional) If you have cooked the rice without salt, then add it now

2 teaspoon oil with water to make the curd rice runnier consistency.

1 teaspoon mustard seeds


4. Stir in coriander leaves, grated carrots and cucumbers. to
the curd rice. Taste the curd rice & add more salt if needed.
1 teaspoon cumin seeds (jeera)
5. Heat oil in a pan. Then add cumin & mustard. When they
(optional)
begin to splutter, add red chilli, chana dal, urad dal &
1½ to 2 teaspoon chana dal (optional)
cashews if using. Fry until the dal turns golden.
1½ to 2 teaspoon urad dal (optional)
6. Add ginger, green chili and curry leaves. When the curry
2 dried red chilli broken
leaves turn crisp, add hing.
2 sprig curry leaves
7. Optional to soften the lentils - pour 2 to 3 tablespoons water
2 pinch hing (asafoetida)
to cook down the lentils, until slightly soft. If the lentils are
1 teaspoon ginger minced or crushed
hard, add a bit more water & cook until they soften to your
2 green chili slit or chopped (optional)
liking.
12 -16 roasted cashews split or
8. Pour the tempering over the curd rice and mix. South
chopped (optional)
Indian style curd rice is ready.
9. Garnish with pomegranate seeds.

You might also like