| 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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