Curd Rice and Potato Fry

1. 1
   Wash the rice. Rinse and drain 2 cups of basmati at least twice to remove excess starch.
   ▶ Watch at 0:28
2. 2
   Boil it in plenty of water (about 6 cups) on high heat. You'll strain it, so the exact amount doesn't matter.
   ▶ Watch at 0:51
3. 3
   Make the ginger-chilli paste. Grind the ginger, green chilli and 2 curry leaves with 2 spoons of yogurt so the mixer can make a smooth paste. Or crush them in a mortar.
   ▶ Watch at 1:16
4. 4
   Cook and drain. Lower the heat once it boils. When a grain tastes fully cooked, drain in a colander.
   ▶ Watch at 2:12
5. 5
   Let the rice cool. Cold yogurt on hot rice can curdle.
   ▶ Watch at 2:33
6. 6
   Add salt and yogurt. 1½ tsp salt, then mix in the yogurt a little at a time, scraping from the bottom, until creamy: between solid and liquid.
   ▶ Watch at 2:58
7. 7
   Stir in the ginger-chilli paste, and more yogurt as needed. I used almost the whole 1 kg.
   ▶ Watch at 4:27
8. 8
   Tempering. Heat oil on medium-high, add 1 tsp mustard seeds and wait for them to pop. Add the broken red chilli and curry leaves and sauté 30 seconds.
   ▶ Watch at 5:39
9. 9
   Pour it over the rice and mix. Use a spoon of rice to wipe the mustard seeds out of the pan.
   ▶ Watch at 7:14
10. 10
    Potato fry: cube the potatoes (about 650 g) and toss them in a bowl with the salt, chilli, turmeric, coriander, amchur and garam masala.
    ▶ Watch at 8:12
11. 11
    Fry. Heat a little oil on medium-high, add 1 tsp cumin seeds for 10–15 seconds, then the potatoes. Mix to coat.
    ▶ Watch at 10:41
12. 12
    Add ¼ cup water, cover and cook about 10 minutes, stirring now and then, until a fork goes in easily and the edges are golden and crispy.
    ▶ Watch at 11:59

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