Buttermilk Rice
A cooling buttermilk rice made with laban, soft-cooked rice, and a fragrant ghee tempering. Simple, comforting, and perfect for warm days.
Servings: 2 people
Calories:
Ingredients
For Cooking the Rice
- ½ cup basmati rice (see notes)
- 2 cups water (see notes)
- 1 teaspoon ghee
To Add to the Cooked Rice
- ½ to 1 cup buttermilk (laban) plus more as needed
- 1 tablespoon butter (see notes)
- salt to taste
For Tempering (Thalippu)
- 2 teaspoon ghee
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon urad dal
- 1 teaspoon chana dal (optional)
- 3 to 4 cashews chopped
- 2 to 3 dried red chillies
- ¼ teaspoon hing (asafoetida)
- 1 teaspoon ginger grated
- 3 to 4 green chillies chopped
- 1 sprig of curry leaves
Mix in
- Pomegranate arils (optional)
- 2 tablespoon chopped coriander leaves
Instructions
Cook the Rice
- Rinse the rice a few times until the water runs mostly clear.
- Pressure cook the rice with water (and milk, if using) and ghee for 3 whistles. If using instant pot, see notes.
- Switch off the heat and allow the pressure to release naturally.
- Open the cooker, lightly mash the rice while hot, and let it cool slightly.
Add the Buttermilk
- Add the buttermilk, butter and salt to the rice and mix well.
- Adjust the consistency by adding more buttermilk, milk, or water as needed. The rice should be creamy, as it will thicken further as it sits.
Prepare the Tempering
- Heat ghee in a small pan over low to medium heat.
- Add mustard seeds and allow them to splutter.
- Add cumin seeds, urad dal, chana dal, and cashews. Fry until lightly golden, adjusting heat to prevent burning.
- Add dried red chillies and hing. Fry for a few seconds.
- Finally, add ginger, green chillies, and curry leaves. Fry until aromatic and crisp.
Finish and Serve
- Pour the hot tempering over the rice and mix well.
- Stir in coriander leaves and pomegranate arils if using.
- Serve as is, or with pickle, vegetable stir-fries, or even fresh fruit like grapes or mangoes for a salad-style variation.
Notes
- Rice: Short-grain rice gives a more traditional texture, but basmati works well when cooked soft.
- Liquid: You can replace part of the water with milk while cooking the rice for extra richness.
- Butter: Cream can be used instead of butter for a softer, richer mouthfeel. You can also add a few tbsps. of coconut milk for added flavour.
- Consistency: This dish thickens as it rests. Always keep it slightly looser than you think is necessary.
- For the Instant Pot, Mode: Pressure Cook (High) Time: 6 minutes Water: 2 cups for ½ cup rice Pressure Release: Natural Pressure Release for 10 minutes, then quick release.
