Yogurt Rice

Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low cover and simmer until the rice is tender 20 to 25 minutes.

Heat the ghee in a small skillet over medium heat. Add the broken chile pepper and cook until fragrant about 30 seconds. Stir in the black mustard seeds and cook until they begin to pop about 30 seconds more. Remove from the heat and stir in the turmeric curry leaves and asafoetida powder.

Whisk the milk yogurt and spice ghee together in a large bowl until smooth. Fold in the rice until well mixed. Season to taste with salt then allow to cool to room temperature before serving.