Summer Special Curd Rice 4 Types by Chef Ranveer Brar

Cooking Rice [01:13]

1. Add the soaked 1/2 kg Kolam short grain rice to a pressure cooker.
2. Pour enough water to cook the rice.
3. Add salt to taste.
4. Cook in the pressure cooker until soft.

Making the Tadka (Tempering) [05:03]

1. Heat 2 tbsp oil in a pan.
2. Add a pinch of asafoetida, 1 tbsp Gota Urad dal, 1 heaped tbsp Chana dal, and 1 tsp small mustard seeds. Sauté until the dals are golden brown.
3. Add 2-3 springs of curry leaves, 2-4 green chillies, 2-3 Kashmiri red chillies, 1/2 inch finely chopped ginger, and 8-10 halved cashews. Sauté well.
4. Turn off the heat and add 1 tsp crushed black peppercorns. Mix well.

Preparing the Base [03:57]

1. In a large bowl, place the cooked rice. Add 2 cups of chilled milk.
2. Mash the rice with the milk until semi-mashed.

Assembling the Varieties [06:52]

1. Add 1 kg of beaten curd to the rice base and mix gently. Add the prepared tadka and salt to taste. Mix well.

Vegetable Curd Rice [08:33]

• Take a portion of the curd rice mixture, add 2 tbsp of chopped fresh coriander leaves, 1/2 of a grated carrot, and a little water to adjust the consistency. Mix well.

Beetroot Curd Rice [09:25]

• Take a portion of the curd rice mixture, add 1/4 inch of finely chopped ginger, 1 tbsp of chopped fresh coriander, 1 chopped green chilli, and 1 grated beetroot. Add a little water and mix well.

Schezwan Curd Rice [10:07]

• Take a portion of the curd rice mixture, add 1-2 tbsp of Schezwan chutney, and mix well.

Plain Curd Rice [10:29]

• Take a portion of the curd rice mixture, add 2 tbsp of grated raw mango, and 2-3 heaped tbsp of beaten curd. Mix well.

Final Touches [11:18]

1. Deep fry the sun-dried curd chillies, button chillies, and 1-2 springs of curry leaves in 2-3 tbsp of oil.
2. Garnish all four curd rice varieties with the fried chillies, curry leaves, pomegranate pearls, and fresh coriander.