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Doi pantha

Servings 4
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 cups cooked rice slightly cooled
  • 1 cup plain yoghurt
  • 2 fresh green chillies finely chopped
  • ¼ cup red onion finely chopped
  • Juice of 1 lime
  • 6 –8 lime leaves kaffir or makrut, thinly sliced
  • 2 tbsp reserved rice-cooking water starch-rich
  • Salt to taste

Instructions

  • Spread the freshly cooked rice on a plate and let it cool for 5-10 minutes. Drain off any excess water to remove extra starch.
  • In a large bowl, season the cooled rice with salt, chopped chillies, chopped onion, sliced lime leaves, and lime juice. Toss gently to distribute evenly.
  • Add the yoghurt and reserved rice-cooking water; fold together until the rice is fully coated and creamy.
  • Cover and refrigerate for at least 30 minutes to allow the flavours to meld and the mixture to chill.
  • Serve cold alongside your choice of bhartas (mashed vegetables or lentils) for a complete meal.

Notes

Doi Pantha balances creamy yoghurt with the bright acidity of lime and the gentle heat of chillies. Using a bit of reserved rice-cooking water enhances the dish’s silkiness, but add it sparingly to avoid a soupy texture. Be sure to cool the rice . Warm rice will break down the yoghurt. Chilling not only melds flavours but also gives the dish its signature refreshing quality. Adjust salt and lime to taste, and garnish with fresh coriander.
Author: Selina Doja
Course: Main Dish, Side Dish
Cuisine: Bangladeshi