| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Ethnic, Vegetarian, Rice |
5 |
Servings |
INGREDIENTS
| 1 |
c |
Basmati rice |
| 2 |
md |
Potatoes, peeled |
| 1/2 |
tb |
Fresh ginger |
| 2 |
ts |
Green chilies, minced |
| 1/4 |
c |
Coconut |
| 2 |
tb |
Parsley, fresh |
| 3 |
tb |
Ghee |
| 6 |
|
Whole cloves |
| 1 1/2 |
|
Inch piece cinnamon stick |
| 1 |
sm |
Bay leaf |
| 1 1/2 |
ts |
Whole cumin seeds |
| 1/2 |
c |
Frozen peas, defrosted |
| 1 |
ts |
Salt |
| 3/4 |
ts |
Turmeric |
| 1 |
ts |
Lemon juice |
| 2 1/4 |
c |
Water |
| 1 |
ts |
Sugar |
| 1 |
tb |
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
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”