Ingredients for Curd Masala Rice:

• Brown basmati rice: 60 g
• Curd (yogurt): ½ cup 
• Cumin seeds: ½ tsp 
• Carrot: ½ small, grated or finely chopped
• Curry leaves: 4 leaves
• Green chilli: ½, sliced
• Black pepper: ¼ tsp
• Olive oil: 1 tbsp
• Salt: as per requirement

Instructions for Curd Masala Rice:

1. Rinse 60 g brown basmati rice well under running water. Cook the rice with 1.5× to 2× water (adjust for your rice) until soft and fluffy. Spread on a plate and let it cool slightly.
2. Whisk ½ cup curd until smooth. Add a pinch of salt and ¼ tsp ground black pepper; mix and keep aside.
3. Heat 1 tbsp olive oil in a pan over medium heat. Add ½ tsp cumin seeds and let them sizzle for a few seconds.
4. Add 4 curry leaves, ½ sliced green chilli, and grated/finely chopped ½ carrot. Sauté for 2–3 minutes until the carrot softens slightly.
5. Lower the heat and add the whisked curd mixture to the pan. Stir gently and warm the curd for 30–45 seconds — avoid boiling to prevent splitting.
6. Add the cooked brown rice to the pan. Toss gently so the rice is evenly coated with the curd masala. Adjust salt to taste.
7. Cook together for 1–2 minutes on low heat so flavours combine. Turn off the heat and let the rice rest for a minute.
8. Serve warm. Garnish with extra cracked black pepper or a drizzle of olive oil if desired.