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
  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"