Cool Yoghurt Rice with Mustard Seeds, Curry Leaves and Pomegranate

Cook the rice soft. Rinse the rice until the water runs almost clear, then put it in the saucepan with the 600 ml water and 0.5 tsp salt. Bring to a boil, cover and simmer on low for 20 minutes until very soft. Take off the heat and mash lightly with a spoon so some grains break. The extra water and light mashing release starch, which gives the finished dish its creamy, pudding-like texture.

Cool until just warm. Spread the rice out in the shallow bowl or on the tray and leave for about 20-30 minutes, no longer than 1 hour, until it is just warm to the touch. Spreading it thinly lets the heat escape quickly and safely. This matters because yoghurt stirred into hot rice splits and turns sour.

Mix with yoghurt. In the large bowl, stir the rice with the yoghurt, milk, ginger and 0.25 tsp salt until it is creamy, like a thick rice pudding. Add a little more milk if it seems stiff. Room-temperature yoghurt blends more smoothly with warm rice than cold yoghurt straight from the fridge.

Fry the tempering. Heat the oil in the small pan over medium heat and fry the cashews for 2-3 minutes, stirring, until lightly golden. Add the mustard seeds, and once they pop add the cumin, asafoetida if using, curry leaves, green chilli and dried chillies, frying for 10-20 seconds until fragrant. Pour the sizzling oil and spices over the rice. Hot oil carries the flavour of the spices through the whole dish.

Finish and serve. Scatter over the pomegranate seeds and coriander and serve at room temperature or lightly chilled. The sweet-tart pomegranate brightens the mild yoghurt and adds a juicy crunch against the soft rice.