* 1 cup Rice * 2 cups Water * 1 medium Carrot, finely shredded
* 1 teaspoon Salt * 1/2 teaspoon grated Ginger * 1 Green Chili, finely chopped * 2 cups plant-based Yogurt
* 2 tablespoons Oil * 1/2 teaspoon Mustard Seeds * 1/2 teaspoon Cumin Seeds * 1.5 teaspoons Urad Dal * 10 to 12 Cashews * 1/4 teaspoon Asafoetida (Hing) * 2 to 3 dried Red Chilies * 10 to 15 Curry Leaves (fresh or dried)**:**
* 1/4 to 1/2 cup freshly chopped Cilantro * 1/2 cup Pomegranate
**Instructions**
1. Wash/rinse the rice a couple of times, or until the water runs clear. 2. Drain and transfer the rice to a cooking pot and add 2 cups of water. 3. Turn up the heat to high and bring to a boil. Once the water begins to boil, reduce the heat to low. Cover the pot and cook for 10 to 12 minutes, or until the rice is cooked. 4. Once cooked, remove the pot from heat and let the rice cool down a bit for about 5 minutes.
1. Transfer the cooled rice to a large mixing bowl. 2. Add the shredded carrots, salt, grated ginger, chopped green chili, and plant-based yogurt. 3. Mix everything together using a spatula until well combined.
1. Set a small tadka pan over medium heat. Add the oil. 2. Once the oil is hot, add the mustard seeds and cumin seeds. Allow them to sizzle and pop. 3. Add urad dal, cashews, asafoetida, dried red chilies, and curry leaves. Mix everything together. 4. Fry the ingredients until the cashews start to turn golden brown. Be careful not to burn them. 5. Turn off the heat and pour the hot tadka mixture directly onto the large bowl containing the rice and filling. 6. Add pomegranate seeds and freshly chopped cilantro to the bowl. 7. Mix everything together using a spatula until well combined.
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**Ingredients**
* 1 cup Rice
* 2 cups Water
* 1 medium Carrot, finely shredded
* 1 teaspoon Salt
* 1/2 teaspoon grated Ginger
* 1 Green Chili, finely chopped
* 2 cups plant-based Yogurt
* 2 tablespoons Oil
* 1/2 teaspoon Mustard Seeds
* 1/2 teaspoon Cumin Seeds
* 1.5 teaspoons Urad Dal
* 10 to 12 Cashews
* 1/4 teaspoon Asafoetida (Hing)
* 2 to 3 dried Red Chilies
* 10 to 15 Curry Leaves (fresh or dried)**:**
* 1/4 to 1/2 cup freshly chopped Cilantro
* 1/2 cup Pomegranate
**Instructions**
1. Wash/rinse the rice a couple of times, or until the water runs clear.
2. Drain and transfer the rice to a cooking pot and add 2 cups of water.
3. Turn up the heat to high and bring to a boil. Once the water begins to boil, reduce the heat to low. Cover the pot and cook for 10 to 12 minutes, or until the rice is cooked.
4. Once cooked, remove the pot from heat and let the rice cool down a bit for about 5 minutes.
1. Transfer the cooled rice to a large mixing bowl.
2. Add the shredded carrots, salt, grated ginger, chopped green chili, and plant-based yogurt.
3. Mix everything together using a spatula until well combined.
1. Set a small tadka pan over medium heat. Add the oil.
2. Once the oil is hot, add the mustard seeds and cumin seeds. Allow them to sizzle and pop.
3. Add urad dal, cashews, asafoetida, dried red chilies, and curry leaves. Mix everything together.
4. Fry the ingredients until the cashews start to turn golden brown. Be careful not to burn them.
5. Turn off the heat and pour the hot tadka mixture directly onto the large bowl containing the rice and filling.
6. Add pomegranate seeds and freshly chopped cilantro to the bowl.
7. Mix everything together using a spatula until well combined.