My twist instead of pomegranate i added dried cranberries....
This rice is made by adding yogurt and rice....where yogurt should be double the quantity of rice...but this rice should not be sour...so if your yogurt is tangy add milk like below recipe.But if its not sour u can replace milk with extra curd....but make sure the rice is little runny consistency which is prefered normally and considered tasty.



About Curd Rice:

Curd rice ( Kannada: mosaru-anna, Tamil: தயிர் சாதம், ) also called yogurt rice is a dish of India. The word "curd" in India usually refers to unsweetened yogurt. Unlike the Westerners, Indians mean yogurt when they say curd and what the westerners call curd is called paneer. It is very popular in the Indian states of Karnataka, Kerala, Andhra Pradesh, and Tamil Nadu.
In the state of Tamil Nadu it is so popular that this food is one of the chief offerings to the God in many Shiva and Vaishnavite Temples which is later distributed as 'prasadam' (blessed food) to devotees. Here this is called by a different name 'dadhiannam'/ "dadyodanam" (Tamil script:ததியன்னம்/ தத்தியோதனம்) Sanskrit दधि dadhi=curd + अन्नं annam = cooked rice. Such names are never used in common parlance among the non-Brahmin Tamil people and is universally known as Thayir sadam, literally curd rice.
Curd rice is often eaten accompanied by South Indian pickles such as those of mango or lime. In South Indian home cuisine, it is standard to eat curd rice at the end of lunch and dinner, which helps ease the effects of the spicy main dishes. It is also said to aid digestion.
In some areas, curd rice is served in a unique style where rice is boiled, mixed with a mild curd and salted and then tempered with a tadka (seasoning) of mustard seeds, curry leaves, dry chillies and urad dal roasted in a spoon of hot oil. Garnishings vary with region and range from grated carrots, pomegranate seeds, raisins, green and purple grapes, fried cashewnuts, grated raw mango and boondi. It can be served lukewarm or chilled. Additional options include a pinch of powdered and roasted asafoetida.

Ingredients:


Rice - 1 cup
Milk - 3 cups
Curd - 1 cup
Fresh ginger - a small piece cut into pieces
Green Chillies - 2 chopped finely
oil - 1 teaspoon
Mustard seeds- 1/4 teaspoon
Salt - 1/4 teaspoon or as per taste
Curry Leaf - 1 sprig
Pomegranate seeds / Dried cranberry - 2 tbsp to provide a slight tanginess
Grated carrot - 2 tbsp

Method:

Cook Rice separately by adding 2 cups of water...you can even add extra water and cook it mushy...

Add Curd/Yogurt to rice and mix well with salt...add milk little by little until u get a desired consistency...normally a runny consistency is prefered like shown in the photos....

Take a pan add oil,then add mustard seeds let it splutter...then add curry leaf ,green chilly,ginger and saute well...then add this whole mixture to the rice we made....do a taste check....


Garnish with grated carrot, coriander leaves and grapes or pomegranate pearls.