Curd Rice (Dahiwale Chawal)

• 2 cups uncooked basmati rice
• 4 cups water
• 1 tablespoon canola oil
• 1 teaspoon salt
• 1 cup plain low-fat yogurt
• 1 cup chopped peeled ripe mango
• 1/2 cup low-fat buttermilk
• 2 tablespoons minced fresh cilantro
• 2 tablespoons ghee (clarified butter)
• 1 teaspoon black mustard seeds
• 1/4 cup unsalted cashews, chopped
• 1 tablespoon slivered peeled fresh ginger
• 15 curry leaves, crushed
• 2 dried hot red chiles

1. Rinse rice in 2 changes of cold water; drain. Bring rice and 4 cups water to a boil in a large saucepan. Add oil and salt. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Fluff with a fork. Spoon rice into a large bowl; let cool to room temperature. Add yogurt, mango, buttermilk, and cilantro; stir gently.
2. Heat ghee in a small skillet over medium heat. Add mustard seeds; cook 3 minutes or until seeds begin to pop. Add remaining ingredients; cook 2 minutes or until fragrant. Pour over rice mixture. Discard chiles, if desired. Serve immediately.

basmati rice, water, canola oil, salt, yogurt, peeled ripe mango, lowfat buttermilk, fresh cilantro, ghee, black mustard seeds, unsalted cashews, ginger, curry, chiles

Taken from www.myrecipes.com/recipe/curd-rice-dahiwale-chawal (may not work)