Ingredients:
• 4 cups white rice, cooked
• 3tbsp yogurt or sour cream
• 2-3 cloves garlic, grated
• 1tsp coriander powder
• ¼ tsp turmeric powder
• ½ medium onion, chopped finely or chunked
• 1 jalapeno, minced (can use less or more)
• 1 jalapeno, chunked (optional)
• Salt, to taste
• 1tsp zeera
• ¼ tsp asafaetido (hing)
• 1tsp mustard seeds
• 3 curry leaves (optional)
• Generous amount of cooking oil
• Coriander, finely chopped

Method:
Combine cold rice along with yogurts, turmeric, garlic and coriander powder. Mix it well and set it aside. To temper the rice, heat a generous amount of cooking oil in a wide pan. Add mustard seeds and then the zeera. Let them pop for five to 10 seconds. Immediately add the hing, curry leaves, chopped jalapeno, and the diced onion (in that order).

Cook until the onion is brown on the outside and tender on the inside, about a minute. Add the rice to the pan and mix. The colour of the rice will begin to change and the rice will stick to the pan. Continue to stir and add more oil if needed. Cover and cook for a few additional minutes on low heat. Top with fresh coriander and serve.