• Ingredients: 16
  • Serves: 6
  • Prep: 30 min
  • Bake: 1 1/2 hr (includes soaking)

Curried rice with yogurt with special equipment: a 12- to 14-inch wok. To make this curried rice with yogurt for 6 persons you will need 30 min for preaparation and 1 1/2 hr (includes soaking) for baking.


  • Special equipment: a 12- to 14-inch wok

Mustard-onion salsa

Curry oil

Minted yogurt

  • 2/3 cup Greek yogurt
  • 2 green onions, thinly sliced
  • 2 tbsps. chopped fresh mint


For Serving


  1. Step 1 Stir together coconut and 1/4 cup water in a bowl and let soak at room temperature until all of water is absorbed, about 1 hour.
  2. Step 2 Wash rice in several changes of cold water until water runs clear, then drain well in a sieve. Bring rice and 2 1/4 cups water to a boil in a 4-quart heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes.
  3. Step 3 Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff gently with a fork, then keep covered.
  4. Step 4 While rice is cooking, simmer cucumber, green chile, chile powder, turmeric, and remaining 1/2 cup water in wok, uncovered, stirring frequently, until liquid is evaporated and mixture is dry, 10 to 15 minutes.

    For this step you will need

  5. Step 5 Add cumin and reconstituted coconut, stirring until combined well, and reduce heat to moderately low.
  6. Step 6 Immediately fold rice and yogurt mixture together gently in a large bowl until combined well, being careful not to break rice, then transfer to a shallow serving dish.
  7. Step 7 Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add mustard seeds and cook until they make popping sounds, about 15 seconds.

    For this step you will need

  8. Step 8 Add fenugreek and cook, stirring, until a shade darker, 30 seconds to 1 minute. Add curry leaves (oil will splatter) and cook, stirring, 30 seconds.

    For this step you will need