Take 1 Cup rice in 2 ¼ cups of water with 1 teaspoon of Salt.Pressure cooker/Instant Pot* or stove top till its cooked.
Spread the hot rice on a plate and let it cool down.
Once it's at room temperature, Add the yogurt and give it a good mix. To this, add the coriander leaves.
In a small tempering pan or kadai, heat the oil.Once its shimmering, add the mustard and cumin.Let it splutter.
Reduce the flame.Add the ginger, curry leaves, green chillies, red bonnet chillies and asafoetida(if using).Switch off the flame.
Pour the tempering over the curd rice and give it a mix.Refrigerate for 1-2 hours or more till it's cold and serve
To Cook rice in instant pot - Add the rice,2 ¼ cups of water and salt to the inner pot.Close the lid.Choose the "PRESSURE COOK" or "MANUAL" setting.Set the time to 15 minutes and cook in the SEALING POSITION.Let the steam release on its own.