Herbed Rice With Julienne Potatoes

Recipe Ingredients

1 cup	160g / 5.6oz	Basmati rice
2 cups	474ml	Potatoes - peeled (medium)
1/2 tablespoon	7.5ml	Fresh ginger
2 teaspoons	10ml	Green chiles - minced
1/4 cup	23g / 0.8oz	Coconut
2 tablespoons	30ml	Fresh parsley
3 tablespoons	45ml	Ghee
6		Whole cloves
1		Cinnamon stick - (1 1/2 inch)
1		Bay leaf (small)
1 1/2 teaspoons	7.5ml	Whole cumin seeds
1/2 cup	118ml	Frozen peas - defrosted
1 tablespoon	15ml	Salt
3/4 teaspoon	3.8ml	Turmeric
1 tablespoon	15ml	Lemon juice
2 1/4 cups	533ml	Water
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Ghee
5		Lemon wedges - to garnish

Recipe Instructions

Wash the potatoes and cut them evenly into julienne strips. Combine the ginger root, chiles, coconut, parsley in a bowl. Add a little water or 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 until the cumin seeds turn brown. Add the marinated potatoes and stir fry until they are lightly browned. Add the rice, salt, turmeric, lemon juice, water and sugar. Stir and quickly bring to a full boil. Reduce heat to very low and 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 and add 1 tb ghee. Let rice sit for 5 minutes. Fluff and garnish each portion with lemon wedges.

Source:
"The Art of Indian Vegetarian Cooking" by Yamuna Devi

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