Herbed Rice With Julienne Potatoes Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Basmati rice,
2 medium: Potatoes, peeled
1/2 tbsp: Fresh ginger,
2 tsp: Green chilies, minced
1/4 cup: Coconut,
2 tbsp: Parsley, fresh
3 tbsp: Ghee,
6: Whole cloves,
1 1/2 Inch: piece cinnamon stick,
1 small: Bay leaf,
1 1/2 tsp: Whole cumin seeds,
1/2 cup: Frozen peas, defrosted
1 tsp: Salt,
3/4 tsp: Turmeric,
1 tsp: Lemon juice,
2 1/4 cup: Water,
1 tsp: Sugar,
1 tbsp: Ghee,
5: Lemon wedges to garnish,
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp