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  Recipe Home » Misc » Herbed Rice With Julienne Potatoes
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  Herbed Rice With Julienne Potatoes
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 194
Ingredients:
1 cup Basmati rice
2 medium Potatoes, peeled
1/2 tbsp Fresh ginger
2 tsp Green chilies, minced
1/4 cup Coconut
2 tbsp Parsley, fresh
3 tbsp Ghee
6 Whole cloves
1 1/2 Inch piece cinnamon stick
1 small Bay leaf
1 1/2 tsp Whole cumin seeds
1/2 cup Frozen peas, defrosted
1 tsp Salt
3/4 tsp Turmeric
1 tsp Lemon juice
2 1/4 cup Water
1 tsp Sugar
1 tbsp Ghee
5 Lemon wedges to garnish
Instructions:
Wash the potatoes & 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
& stir fry till they are lightly browned.

Add the rice, salt, turmeric, lemon juice, water & sugar. Stir &
quickly bring to a full boil.

Reduce heat to very low & 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 & add 1 tb ghee. Let rice sit for 5
minutes. Fluff & garnish each portion with lemon wedges.

Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"
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