Instant Pot Yogurt Rice Recipe – Authentic Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Instant Pot Yogurt Rice Recipe – Authentic Indian Comfort Food

Hey everyone! If you’re looking for a dish that’s both incredibly comforting and surprisingly easy to make, you’ve come to the right place. This Instant Pot Yogurt Rice (Dahi Bhat) is a staple in many Indian homes, and honestly, it’s one of those recipes I turn to when I need a hug in a bowl. I first made this when I was craving something my grandmother used to make, and it instantly transported me back to her kitchen. It’s perfect for a quick lunch, a light dinner, or even as a soothing meal when you’re not feeling your best.

Why You’ll Love This Recipe

This Instant Pot version cuts down on the usual cooking time significantly, making it perfect for busy weeknights. It’s creamy, tangy, and packed with flavor thanks to the aromatic tempering. Plus, it’s incredibly versatile – you can customize it with your favorite toppings and adjust the spice level to your liking. Seriously, what’s not to love?

Ingredients

Here’s what you’ll need to make this delicious Yogurt Rice:

• 1 cup rice
• 3.25 cups water
• 3 cups yogurt (about 375g)
• 0.5 cup water (for mixing with yogurt)
• 2 teaspoons kosher salt
• 2 tablespoons oil
• 1 tablespoon mustard seeds
• 0.25 teaspoon hing (asafoetida)
• 1 tablespoon urad daal (split black lentils)
• 1-2 green chilies, finely chopped
• 1-2 teaspoons ginger, grated
• 10 curry leaves
• Fresh cilantro, for garnish
• Cucumber, chopped, for garnish (optional)
• Pomegranate seeds, for garnish (optional)

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality yogurt really makes a difference here. I prefer using full-fat yogurt for the creamiest texture, but you can use low-fat if you prefer.

As for rice, any short or medium-grain rice will work well – think Sona Masoori, or even a good quality basmati. Avoid long-grain rice as it doesn’t get as creamy. About 180g of uncooked rice is perfect.

And finally, hing! Don’t skip this one. It adds a really unique, savory flavor that’s hard to describe. It smells a bit funky on its own, but trust me, it transforms the dish. You can find it at most Indian grocery stores. If you absolutely can’t find it, you can omit it, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, set your Instant Pot to sauté mode. Heat the oil until it’s shimmering. Add the mustard seeds and let them pop – this usually takes about 2-3 minutes.
2. Once the mustard seeds have popped, add the hing and urad daal. Cook for another minute or so, until the daal turns golden brown.
3. Turn off the sauté mode. Now, add the green chilies, curry leaves, and ginger. Give it a quick stir for about a minute – you want everything to be fragrant. Transfer this beautiful tempering to a bowl and set aside.
4. Rinse the rice under cold water until the water runs clear. Add the rinsed rice to the Instant Pot along with 3.25 cups of water. Close the lid, making sure the valve is set to sealing.
5. Cook using the Rice setting. Once it’s done, let the pressure release naturally for 10 minutes (NPR). Then, carefully release any remaining pressure.
6. Transfer the cooked rice to a large bowl and let it cool until it’s lukewarm. This is important – you don’t want to add the yogurt to hot rice!
7. In a separate bowl, whisk together the yogurt, 0.5 cup of water, and salt.
8. Pour the yogurt mixture over the lukewarm rice and stir well to combine. Finally, stir in the reserved tempering.
9. Garnish with fresh cilantro, chopped cucumbers, and pomegranate seeds (or whatever toppings you like!). Serve at room temperature.

Expert Tips

Want to make this recipe even better? Here are a few tips I’ve learned over the years:

• Rice Texture: Don’t overcook the rice! You want it to be slightly firm, as it will continue to soften when you mix in the yogurt.
• Tempering Consistency: Keep a close eye on the tempering. You don’t want the daal to burn. A golden brown color is what you’re aiming for.
• Yogurt Incorporation: Make sure the rice is lukewarm before adding the yogurt. This prevents the yogurt from curdling.

Variations

This recipe is super adaptable! Here are a few ideas to get you started:

• Vegan Adaptation: Use a plant-based yogurt (like coconut or soy yogurt) and ensure your hing is vegan-friendly (some contain dairy).
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add more or fewer green chilies to adjust the heat. You can also add a pinch of red chili powder for an extra kick. My friend, Priya, loves to add a finely chopped Serrano pepper for a real punch!
• Regional Variations: In South India, they often add a squeeze of lemon juice and a sprinkle of grated coconut. In North India, you might find it served with a side of pickle.
• My Family’s Twist: My mom always adds a tiny bit of turmeric to the rice while it’s cooking – it gives it a beautiful golden color and a subtle earthy flavor.

Serving Suggestions

Yogurt Rice is delicious on its own, but it’s even better with some accompaniments. Try serving it with:

• Pickle (mango pickle is a classic!)
• Papadums
• A simple vegetable stir-fry
• A side of dal

Storage Instructions

Leftover Yogurt Rice can be stored in an airtight container in the refrigerator for up to 2 days. The texture might change slightly, but it will still be delicious! You might need to add a splash of water or yogurt to loosen it up before serving.

FAQs

Got questions? I’ve got answers!

1. What type of rice works best for Yogurt Rice?

Short or medium-grain rice like Sona Masoori is ideal. It gets nice and creamy when cooked.

2. Can I make the tempering ahead of time?

Absolutely! You can make the tempering a day or two in advance and store it in an airtight container in the refrigerator.

3. How do I adjust the consistency of the Yogurt Rice?

If it’s too thick, add a little more water or yogurt. If it’s too thin, add a tablespoon of cooked rice.

4. What are the health benefits of including Urad Daal in this recipe?

Urad daal is a great source of protein, fiber, and iron. It’s also believed to aid digestion.

5. Can this recipe be made without an Instant Pot?

Yes! You can cook the rice on the stovetop. Just follow the package instructions for cooking the rice, and then proceed with the rest of the recipe.

6. What are some good accompaniments to serve with Yogurt Rice?

Pickle, papadums, and a simple vegetable stir-fry are all great options.