here, where rice is cooked, fluffed, and then added to a pan of olive
oil, mustard seeds, curry leaves, and yogurt. Suddenly the rice is a
perfumed, slightly sour event all on its own; and as a vehicle, it’s a
moist, tangy foil to the spicy beef it’s meant to accompany. You
can serve it hot right when you make it or serve it later at room
temperature.
1 cup basmati rice
2 cups water
Kosher salt
3 tablespoons olive oil
1 tablespoon mustard seeds
1 stem of curry leaves (see note)
1 cup plain yogurt
In a large pot with a lid, add the rice* to the water with a pinch of
salt. Bring to a boil over high heat, lower the heat, and simmer,
covered, for 12 minutes on the lowest flame.
Remove from the heat and fluff the rice with a fork.
Heat the olive oil in a large skillet until hot, and then add the
mustard seeds and curry leaves, gliding them off the stem, and the
stem itself.
When the seeds start popping, add the yogurt and turn off the
heat. Remove the stem, add all of the rice, stir, and either serve
right away or allow it to come to room temperature and serve. It’s
best to eat this the same day that you make it.