INGREDIENTS
400 gm Rice
600 ml Fresh curd
400 ml Milk
Salt to taste
10 gm Ginger
10 gm Green Chilies
4 gm Mustard seeds
A pinch of Hing
1 sprig Curry leaves
30 ml Oil
METHOD
- Boil rice, add salt .
- Now mix rice with curd, add boiled and cooked milk ,chopped green chilies and ginger
- Heat oil in pan, fry mustered seed ,hing and curry leaves.
- Switch off the fire and add the rice-curd mixture to the pan.
- Mix well
- Serve with pickles
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