| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Ethnic, Rice, Vegetarian | 5 | Servings |
INGREDIENTS
| 1 | c | Basmati rice |
| 2 | Potatoes, peeled | |
| 1/2 | T | Fresh ginger |
| 2 | t | Green chilies, minced |
| 1/4 | c | Coconut |
| 2 | T | Parsley, fresh |
| 3 | T | Ghee |
| 6 | Whole cloves | |
| 1 1/2 | Inch piece cinnamon stick | |
| 1 | Bay leaf | |
| 1 1/2 | t | Whole cumin seeds |
| 1/2 | c | Frozen peas, defrosted |
| 1 | t | Salt |
| 3/4 | t | Turmeric |
| 1 | t | Lemon juice |
| 2 1/4 | c | Water |
| 1 | t | Sugar |
| 1 | T | Ghee |
| 5 | Lemon wedges to garnish |
INSTRUCTIONS
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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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