Yield: 5 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Basmati rice |
| 2 mediums | Potatoes, peeled |
| ½ tablespoon | Fresh ginger |
| 2 teaspoons | Green chilies, minced |
| ¼ cup | Coconut |
| 2 tablespoons | Parsley, fresh |
| 3 tablespoons | Ghee |
| 6 \N | Whole cloves |
| 1½ \N | Inch piece cinnamon stick |
| 1 small | Bay leaf |
| 1½ teaspoon | Whole cumin seeds |
| ½ cup | Frozen peas, defrosted |
| 1 teaspoon | Salt |
| ¾ teaspoon | Turmeric |
| 1 teaspoon | Lemon juice |
| 2¼ cup | Water |
| 1 teaspoon | Sugar |
| 1 tablespoon | Ghee |
| 5 \N | Lemon wedges to garnish |
Wash the potatoes & cut them evenly into julienne strips.
Combine the ginger root, chilies, coconut, parsley in a bowl. Add a little water or soy milk, mix well. Drop in potato strips. Set aside.
Heat the ghee in a heavy pot, drop in the whole cloves, cinnamon, bay leaf. Fry till the cumin seeds turn brown. Add the marinated potatoes & stir fry till they are lightly browned.
Add the rice, salt, turmeric, lemon juice, water & sugar. Stir & quickly bring to a full boil.
Reduce heat to very low & cover with a tight fitting lid. Simmer gently for 20 to 25 minutes. 5 minutes before the end, add the peas.
Remove lid, turn off heat & add 1 tb ghee. Let rice sit for 5 minutes. Fluff & garnish each portion with lemon wedges.
Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"