Chhashiya Bhat (Savoury Buttermilk Rice)

Ingredients

• 1 cup Rice
• 4-5 cups Buttermilk
• 1-1.5 tbsp Chickpea flour
• 1 tbsp Ghee
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1/4 tsp Asafoetida
• 8-10 leaves Curry leaves
• 1 Dried red chili
• 1 tsp (adjust to taste) Salt
• 1/2 tsp Turmeric powder
• 1 (optional, chopped) Green chili
• 1 tsp (optional) Sugar or jaggery
• Water as required

Steps

1. Rinse the rice well and set aside.
2. In a pressure cooker, heat ghee. Add mustard seeds, cumin seeds, asafoetida, curry leaves, and dried red chili. Sauté for a few seconds.
3. Add the rinsed rice and sauté for 1 minute.
4. In a bowl, mix chickpea flour into the buttermilk until smooth. Pour this mixture into the cooker with the rice.
5. Add salt, turmeric, asafoetida, green chili, and sugar or jaggery if using. Mix well.
6. Close the lid and cook for 3 whistles on medium heat. Let the pressure release naturally. If needed, add more buttermilk for a slightly liquid consistency.