Rinse rice 3-4 times under cold running water. Soak rice for about 20 minutes. Drain. Place rice with 2 and ½ cups water and milk in a large pan over medium-high heat. Cook until water is absorbed and rice is well cooked. Leave to cool completely.

Place cooled rice in a bowl. Add yogurt, green chilies and cream. Season with salt. Stir to combine. Set aside.

Meanwhile, heat oil in a frying pan over medium heat. Add mustard seeds, cumin seeds, urad dal, ginger, dried red chilies and curry leaves. Sauté, stirring constantly, for 3-4 minutes or until browned. Strain the tempered spices. Discard oil.

Add tempered spices into the curd rice. Stir to combine.

Garnish with pomegranate arils. Serve with pickle and potato chips if you like.