*  Exported from  MasterCook  *
 
                     HERBED RICE WITH JULIENNE POTATOES
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Ethnic                           Vegetarian
                 Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Salt
      3/4   ts           Turmeric
    1       t            Lemon juice
    2 1/4   c            Water
    1       t            Sugar
    1       tb           Ghee
    5                    Lemon wedges to garnish
 
   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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