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Title: Herbed Rice with Julienne Potatoes
Categories: Ethnic 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"
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