Herbed Rice with potato julienne

Hi all
here's a wonderful way to spice up the plain rice we have everyday. enjoy!


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


Wash the potatoes & cut them evenly into julienne

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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