Ingredients
-
-
2
-
3
-
2
-
2
-
1
-
1/4
-
1 1/2
-
6
-
1
-
-
-
-
-
Directions
Rice With Julienned Potatoes,Seasoned fried potato sticks cooked together with rice? Sounded strange to me at first, but it is really good. Another well-liked dish from my favorite book on Indian cooking, Yamunda Devi’s ” The Art of Indian Vegetarian Cooking”. Serve with a tomato dish and salted yoghurt for a vegetarian meal.,This was sooo good. There was tonz of flavor! I too though had to use red chili powder beause I didn not have chili peppers.,Ahhh, I totally love this rice and potatoes dish. I had this alongwith Mom for dinner tonight and we both enjoyed it alot. The flavour of this rice is incredible and the appearance most tempting! I have quite alot of grated coconut on hand and in my quest for recipes to use it up, I decided to try this and I’m so glad I did because this is excellent! I served this with Puneri dal(recipe #110187). For the rice, I substituted the butter with ghee and for the potatoes, used a tsp. of red chilli powder instead of the chilli peppers and fresh mint leaves instead of parsley or corriander as I did not have both of those on hand. Mint made this oh so flavourful! You really must try this with mint leaves. This will be a regular on our table. Thank you for sharing such a nice recipe!
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Steps
|
1
Done
|
Note: Use Smaller Amount of Water For Firm Rice, Larger Amount For Softer Rice. |
|
2
Done
|
Start Defrosting Peas. Cut Potatoes Into 4 X 1/2 X 1/2 Inch Sticks. Stir Together Yoghurt, Ginger, Chili, Parsley and Coconut in a Medium Bowl, Drop in Potato Sticks and Mix to Coat. Let Marinate While Assembling the Other Ingredients. |
|
3
Done
|
Heat Oil in a Large Skillet With a Tight Fitting Lid Over Medium High Heat. Add Cumin Seeds, Cloves, Cinnamon and Bay Leaf ( If Fresh It Might Splutter!), and Cook Until Cumin Has Turned Several Shades Darker to a Reddish Brown Color, About 2 Minutes. |
|
4
Done
|
Add Potatoes With the Yoghurt to the Skillet and Cook, Stirring Occasionally, Until Golden Brown on All Sides, About 10- 15 Minutes. |
|
5
Done
|
Add Rice, Fry For Another Minute, Until Rice Is Evenly Coated With Oil, Add Turmeric, Water, Sugar, Salt and Lime Juice. Stir and Bring to a Boil, Cover Tightly and Reduce Heat Immediately to Very Low. Let Cook Undisturbed For 15 Minutes. |
|
6
Done
|
Add Peas Without Stirring, Cover Again and Cook 5 Minutes Longer. Remove from Heat, Fluff With a Fork, Mixing in Peas, Re-Cover. Let Rest Another 5 Minutes to Firm Up Rice Grains. Add Butter and Fluff Again Until Butter Is Mixed Through. Serve Garnished With Lime Wedges. |
