Herbed rice with julienne potatoes

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"

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