Herbed Rice with potato julienne
Hi all
here's a wonderful way to spice up the plain rice we have everyday. enjoy!
Ingredients:
1 cup Basmati rice
2 medium Potatoes, peeled
1/2 tb Fresh ginger
2 ts Green chillies, minced
1/4 cup Coconut
2 tb Parsley, fresh
3 tb Ghee
6 Whole cloves
1 1/2 Inch piece cinnamon stick
1 small Bay leaf
1 1/2 ts Whole cumin seeds
1/2 cup Frozen peas, defrosted
1 t Salt
3/4 ts Turmeric
1 t Lemon juice
2 1/4 cup Water
1 t Sugar
1 tb Ghee
5 Lemon wedges to garnish
Method:
Wash the potatoes & cut them evenly into julienne
strips.
Combine the ginger root, chillies, 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 light-brown.
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 finishing, 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.
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