Herbed Rice With Julienne Potatoes

Course : Curry
Serves: 5
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1 cup basmati rice
2 medium potatoes -- peeled
1/2 tablespoon fresh ginger
2 teaspoons green chiles -- minced
1/4 cup coconut
2 tablespoons fresh parsley
3 tablespoons ghee
6 whole cloves
1 stick cinnamon stick -- (1 1/2 inch)
1 small bay leaf
1 1/2 teaspoons whole cumin seeds
1/2 cup frozen peas -- defrosted
1 tablespoon salt
3/4 teaspoon turmeric
1 tablespoon lemon juice
2 1/4 cups water
1 tablespoon sugar
1 tablespoon ghee
5 medium lemon wedges -- to garnish

Preparation / Directions:

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.

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