Herbed Rice With Julienne Potatoes

Servings: 5
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

Wash the potatoes and 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 and stir fry
till 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.

Adapted from Yamuna Devi, ‘The Art of Indian Vegetarian Cooking’

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