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1
Fill a medium pot with lightly salted water, and bring to boil.
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2
Stir in rice, return to boil and lower heat so water is at a lively simmer.
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3
Cook undisturbed 5 minutes; drain, and set aside.
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4
Rice will be only partly done.
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5
Season to taste with salt and pepper.
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6
In a large mixing bowl whisk together 2 tablespoons oil, the yogurt, lime juice and curry powder.
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7
Season to taste with salt and pepper, and whisk until smooth.
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8
Add rice, and toss gently to coat with yogurt mixture.
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9
Put 2 remaining tablespoons oil in a large heavy-bottom pot with tight-fitting lid, and turn heat to medium-high.
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10
Add rice mixture, pressing it down in pan with fork.
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11
Wrap clean kitchen towel around lid of pot so it completely covers inside of lid; gather corners on top so they do not fall anywhere near stove.
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12
Place lid on pot, sealing tightly.
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13
Mixture will sizzle immediately.
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14
When rice and spices are fragrant - in 3 to 5 minutes - turn heat down very low.
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15
Cook undisturbed about 30 minutes; rice should smell toasty but not burned.
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16
Remove from heat, and let sit 5 minutes more.
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17
Carefully remove lid and cloth, and turn pot upside down over a platter.
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18
If rice comes out in a single crust, terrific.
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19
If not, use a spatula to scrape crisp pieces out of pan and onto remaining rice.
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20
Season to taste with salt and pepper, and serve immediately.
