Rice With Julienned Potatoes |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. Ingredients:
2 medium potatoes, peeled (about 10 oz) |
3 tablespoons yoghurt |
2 tablespoons minced parsley (or cilantro) |
2 teaspoons chili peppers, seeded and minced |
1 teaspoon fresh ginger, peeled, minced |
1/4 cup grated coconut (dried or fresh) |
1 1/2 teaspoons cumin seeds |
6 cloves |
1 piece cinnamon, 1 1/2 inch long |
1 bay leaf |
3 tablespoons oil |
1 cup long-grain rice, washed and thoroughly drained |
3/4 teaspoon turmeric |
1 3/4-2 1/4 cups hot water |
1 teaspoon salt |
1 teaspoon brown sugar |
1 teaspoon lime juice or 1 teaspoon lemon juice |
1/2 cup frozen peas |
1 tablespoon butter |
1/2 lime, cut into wedges |
Directions:
1. NOTE: Use smaller amount of water for firm rice, larger amount for softer rice.
2. 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. 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. Add potatoes with the yoghurt to the skillet and cook, stirring occasionally, until golden brown on all sides, about 10- 15 minutes.
5. 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. 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.
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