Curd Rice (Dahiwale Chawal)

Ghee is butter that has been slowly melted so the milk solids sink to the bottom and are discarded. You can purchase it at Middle Eastern and Indian grocery stores. To make ghee at home, simmer four tablespoons butter over medium heat until milk solids stop crackling and turn amber (about five minutes), stirring occasionally. Turn off heat, and let the residue settle to the bottom of the pan. Pour the clear butter fat into a small bowl, and use as directed in the recipe.


14 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 164
Caloriesfromfat 30 %
Fat 5.5 g
Satfat 1.9 g
Monofat 2.3 g
Polyfat 1 g
Protein 4 g
Carbohydrate 26.8 g
Fiber 1.8 g
Cholesterol 6 mg
Iron 0.6 mg
Sodium 195 mg
Calcium 57 mg


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


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.

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.

Monica Bhide,

Cooking Light

June 2005
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