Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Ethnic Vegetarian
Rice
Amount Measure Ingredient -- Preparation Method
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1 c Basmati rice
2 md Potatoes, peeled
1/2 tb Fresh ginger
2 ts Green chilies, minced
1/4 c Coconut
2 tb Parsley, fresh
3 tb Ghee
6 Whole cloves
1 1/2 Inch piece cinnamon stick
1 sm Bay leaf
1 1/2 ts Whole cumin seeds
1/2 c Frozen peas, defrosted
1 t Salt
3/4 ts Turmeric
1 t Lemon juice
2 1/4 c Water
1 t Sugar
1 tb Ghee
5 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"
