Herbed rice with julienne potatoes
Rice Indian Vegetarian
Last updated 6/12/2012 1:02:21 AM. Recipe ID 25899. Report a problem with this recipe.
Title: Herbed rice with julienne potatoes
Categories: Indian, Vegetarian, Rice
Yield: 5 servings
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 ts Salt
3/4 ts Turmeric
1 ts Lemon juice
2 1/4 c Water
1 ts 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
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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