Yoghurt rice from Spice by Christine Manfield

Ingredients

• 1 tablespoon ghee
• pinch of asafoetida powder
• 1 teaspoon brown mustard seeds
• 1 teaspoon minced ginger
• 1 red bird’s-eye chilli, minced
• 1 teaspoon sea salt
• 500 ml water
• 250 g basmati rice, washed
• plain thick yoghurt
• 1 tablespoon chopped coriander leaves