Summer evening chilled yogurt soup

Ingredient:

1 tbsp olive oil
1 tsp cumin seeds
1 small onion,
2 garlic cloves
2-4green chillies, 
1/2 tsp
1kg natural yogurt
2 spring onions
salt to test

Method:

Put the black rice into a deep saucepan, cover with plenty of boiling water, return to the boil and simmer for 25 minutes. Meanwhile, cook the potato in a separate pan of boiling salted water until tender. Drain the rice and potato, rinse in plenty of cold water, drain again and set aside.

Pour the olive oil into the deep saucepan, add the cumin seeds and cook over a low-medium heat until the seeds start to pop – this should take no longer than 2–3 minutes. Add the onion and fry until light brown in colour, remembering to stir frequently – this should take no more than 5 minutes.

Add the garlic and chillies and mix well. Fry for about 1–2 minutes or until lightly browned. Sprinkle in the turmeric, stir to mix and cook for about 20 seconds.
Remove the pan from the heat and cool slightly, then slowly pour in the yogurt, stirring all the time. Mix through the rice, potato and spring onions. If necessary, stir in a little chilled water to achieve the desired consistency.

Season to taste with salt and black pepper. Garnish with the coriander leaves and serve immediately.