Preparation:
Wash the potatoes and cut them evenly into julienne strips. Combine the ginger root, chiles, coconut, parsley in a bowl. Add a little water or 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 until the cumin seeds turn brown. Add the marinated potatoes and stir fry until 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. |
