Rinse 2 cups of basmati rice with cold water until water runs clear (about 5 rinses). Drain.

In a rice cooker, cook the basmati rice with 2 tsp of salt -- once there is 10 minutes remaining, turn the rice cooker off. We will continue to cook the rice in the next steps. 

Remove 1 cup of semi-cooked rice and fold in 3 tablespoons of plain yogurt. Make sure to coat as much rice as possible with yogurt.

In a cast iron pan, melt 3 tablespoons of butter or ghee and 3 tablespoons of avocado oil. Coat the bottom and side of the cast iron pain. Turn the stove on to medium heat. Add the yogurt-rice mixture to the cast iron pan and spread out. Add the remaining rice into the cast iron and create a pyramid! 

Use a handle of a wooden spoon and create several holes at the bottom of the cast iron  to ventilate the rice and allow steam to escape from the bottom of the pan. 

Add oil at the side of the cast iron or throughout the pan. You want to hear some sizzling and bubbling of oil at the side of the cast iron! 

Turn the cast iron a quarter turn every 3-4 minutes on the stove. Do this for 20 minutes. Once the crust is golden, reduce the heat to low and continue cooking for another 15-20 minutes. Continue the quarter turning every 3-4 minutes during this time. You will want the rice to cook for a total of 35-40 minutes.

Turn off the heat. Place aluminum foil over the rice.  Slide a spatula at the side of the cast iron and unstick and loosen up the sides. Let the tah-dig cool for about 10 minutes or remove the aluminum foil when ready to serve.

 Place a plate over the cast iron. Quickly and carefully flip the cast iron onto the plate. 

Yum!