Patricia Baker - Lockdown Cookbook (2020)

Instructions:
½ cup grapes, halved
2 tablespoons mint leaves
1 teaspoon oil
½ teaspoon mustard seeds
2 dried red chilies
Parsley leaves to sprinkle
1. Add rice, yogurt, salt, grapes, mint leaves, pineapple and pomegranate to
a bowl and mix till well combined.
2. Add the oil, mustard seeds and chilies to a pan and splutter the seeds.
3. Pour tempering into the rice mixture and mix.
4. Serve chilled with a sprinkling of parsley leaves.