Wash and drain the rice, add into the pressure cooker. Add 1½ cup of water, ½ tsp salt, cover the lid and cook it for 3-4 whistles. Switch of the flame and let it cool down. (Skip this step if you are using leftover cooked rice)
Add cooked rice into the mixing bowl, mash it with spoon and add milk, mix it well and keep aside to cool down completely.
Now add yogurt, gated carrot, grated cucumber, chopped coriander leaves, and mix it well till all combined well. Add little salt if needed.
Heat the oil in tempering pan, once hot enough add mustard seed, cumin seeds, urad dal, peppercorns and hing. Once seeds stars crackling add broken cashews, raw peanuts, stir it with spoon till become golden brown.
Then add whole dry red chilis, green chilis, curry leaves and grated ginger, mix the tempering and pour it over the prepared yogurt rice mixture and mix it well. Curd rice is ready for serve.
Garnish the curd rice with chopped coriander leaves, pomegranate arils and serve it with sides, pickle, papadam and enjoy.
