Ingredients:
Basmati rice: 1 cup
Potatoes: 2
Fresh ginger: 1/2 tb
Green chillies: 2 ts
Coconut: 1/4 cup
Parsley: 2 tb
Ghee: 3 tb
Whole cloves: 6
Cinnamon stick: 1 1/2
Bay leaf: 1
Whole cumin seeds: 1 1/2 ts
Frozen peas: 1/2 cup
Salt: 1 ts
Turmeric: 3/4 ts
Lemon juice: 1 ts
Water: 2 1/4 cup
Sugar: 1 ts
Ghee: 1 tb
Lemon wedges to garnish: 5
The Steps:
Pre - Preparation :
1) Peel potatoes and mince the chillies.
2) Defrost the peas.
Preparation :
1) Wash the potatoes and cut them evenly into
juliennes.
2) Combine the ginger root, chillies, coconut,
parsley in a bowl.
3) Add a little water or soya milk, mix well.
4) Drop in potato strips. Set aside.
5) Heat the ghee in a heavy pot, drop in the whole
cloves, cinnamon,
bay leaf.
6) Fry till the cumin seeds turn brown.
7) Add the marinated potatoes and stir-fry till
they are lightly browned.
8) Add the rice, salt, turmeric, lemon juice, water
and sugar.
9) Stir and quickly bring to a full boil.
10) Reduce heat to very low and cover with a
tight-fitting lid.
11) Simmer gently for 20 to 25 mins.
12) Five mins before the end, add the peas.
13) Remove lid, turn off heat and add 1 tb ghee.
14) Let rice sit for 5 mins.
15) Fluff and garnish each portion with lemon
wedges.
Calories: 307 per serving
Suggested Accompaniments:
Kadhi
Left - Over Ideas :
1) Layer the leftover rice with lamb or chicken
gravy.
2) Cook for a while and serve with raita.