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Curd rice with pomegranate | Yogurt rice

Curd rice prepared by mixing well-cooked rice with curd and salt. Adding pomegranate seeds gives rich taste to adjust the sourness of curd. Comforting lunch box recipe for kids.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 200 kcal



  • Thick curd/Yoghurt – 200ml or 1 cup
  • Pomegranate seeds – 1 cup
  • Lukewarm boiled milk – ½ cup
  • Well cooked rice – 2 cups
  • Salt as required



  • Soak rice at least for half an hour before cooking.
  •  Peel pomegranate seeds and keep ready.


  •  Soak rice and cook it well with little extra water than needed. Give two whistles extra in the pressure cooker for cooking the rice little mushy.
  •  Once the pressure drops open the cooker and mash the rice well when it is still hot.
  •  Add half cup of boiled milk to the rice and mix well
  •  Now add required salt.
  •  Let the rice cool down to warm temperature. Add one full cup of curd and mix well
  •  At last add pomegranate seeds mix and box for lunch.


Tips/notes: 1) If packing for lunch adding milk will maintain the sourness level in box. Omit adding milk if having curd rice immediately. 2) Cook rice well to get the soft texture and mash with a ladle when it is hot to break the cooked grains 3) Same recipe can be made with broken rice and millet. Millets should be cooked thoroughly before following the recipe.


Calories: 200kcal
Keyword curd rice, yoghurt rice
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