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Ingredients
|
Quantity
|
|
Basmati rice
|
1 cup
|
|
Medium potatoes – peeled
|
2
|
|
Fresh ginger
|
½ tbsp
|
|
Green chillies – minced
|
2 tsp
|
|
Coconut
|
¼ cup
|
|
Fresh parsley
|
2 tbsp
|
|
Ghee
|
3 tbsp
|
|
Whole cloves
|
6
|
|
Cinnamon stick (1 ½”)
|
1 piece
|
|
Small bay leaf
|
1
|
|
Whole cumin seeds
|
1 ½ tsp
|
|
Frozen peas- defrosted
|
½ cup
|
|
Salt
|
1 tbsp
|
|
Turmeric
|
¾ tsp
|
|
Lemon juice
|
1 tbsp
|
|
Water
|
2 ¼ cups
|
|
Sugar
|
1 tbsp
|
|
Ghee
|
1 tbsp
|
|
Lemon wedges
|
to garnish
|
Wash the potatoes and cut them evenly into julienne strips.
Combine the ginger root, chillies, 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 tbsp ghee. Let rice sit
for 5 minutes. Fluff and garnish each portion with lemon wedges.
