Equipment
Ingredients
Rice Base
- 200 g basmati rice, rinsed well
- 500 ml water
- 5 g fine sea salt
Yogurt Mixture
- 400 g plain whole milk yogurt, whisked until smooth
- 50 ml whole milk, cold
Tempering
- 30 g ghee
- 30 g raw cashews, split or roughly chopped
- 4 g cumin seeds
- 2 green chilies, finely chopped
- 2 g kashmiri chile powder
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 364 kcal
- Protein
- 9 g
- Carbohydrates
- 48 g
- Fat
- 15 g
- Fiber
- 1 g
- Sugar
- 6 g
- Sodium
- 559 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 33 mg
- Potassium
- 316 mg
- Calcium
- 166 mg
- Iron
- 3.5 mg
- Magnesium
- 54 mg
- Phosphorus
- 215 mg
- Zinc
- 1.7 mg
- Vitamin A
- 105 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.37 mg
- Riboflavin
- 0.20 mg
- Niacin
- 2.4 mg
- Folate
- 126 mcg
- Water
- 232 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a medium saucepan, combine the rinsed basmati rice, water, and sea salt. Bring to a boil over medium-high heat, then reduce to low, cover tightly, and simmer until the rice is very tender and water is absorbed.
Transfer the cooked rice to a mixing bowl. Let it cool until it is lukewarm, around 35 degrees C or 95 degrees F. Gently mash some of the rice with the back of a spoon to release its starches.
Pour the whisked yogurt and milk into the cooled rice. Stir thoroughly until the mixture is uniform and creamy.
Heat the ghee in a small skillet over medium heat. Add the cumin seeds and let them sizzle for 15 seconds. Stir in the cashews and green chilies, cooking until the cashews are a light golden brown.
Remove the skillet from the heat and quickly stir in the Kashmiri chile powder. Immediately pour this hot tempering over the yogurt rice. Stir well to integrate the infused ghee, let rest for a few minutes, and serve.
Chef's Notes
- Using short-grain rice is also traditional and yields a naturally stickier texture, but cooking basmati with a little extra water perfectly achieves the desired softness.
- Adding a small splash of whole milk prevents the yogurt from souring too quickly, especially if you are preparing this dish in advance or for a lunchbox.
- Always add powdered spices like Kashmiri chile powder completely off the heat. They burn in seconds in hot fat, destroying their delicate flavor and vibrant color.
- Ensure your yogurt is fully whisked to a smooth consistency before mixing it into the rice to avoid lumps.
Storage
Refrigerator: 3 days — Store in an airtight container. Stir in a little cold milk or water to loosen the rice before eating.
Troubleshooting
Yogurt separates and becomes grainy
Cause: The rice was too hot when the yogurt was mixed in, causing the dairy proteins to coagulate.
Fix: Vigorously stir in a splash of cold milk to help cool the mixture and smooth out the texture.
Prevention: Ensure the rice has cooled to lukewarm before adding any dairy.
Spices taste bitter or burnt
Cause: The ghee was too hot or the tempering was left on the heat too long after adding the chile powder.
Fix: Cannot be fixed. Discard tempering and make a fresh batch.
Prevention: Add ground spices off the heat and pour over the dish immediately.
Cultural Context
Yogurt rice, known widely as Thayir Sadam, is a quintessential comfort food and cooling finale to a meal in South Asian cuisine. Serving as a palate cleanser and an Ayurvedic digestive aid, it relies on the rich, sizzling technique of a tadka or tempering to awaken the essential oils of spices, bringing complexity to a humble base.
