Ingredients
|
Quantity
|
Pressed rice
|
225gms
|
Potatoes
|
225gms
|
Onions
|
200gms
|
Coriander leaves
|
1/8 bunch
|
Cumin
|
1 tsp
|
Mustard seeds
|
1 tsp
|
Asafoetida
|
a pinch
|
Turmeric
|
1tsp
|
Fat
|
45gms
|
Salt
|
to taste
|
For garnish:
|
|
Coconut (grated)
|
30gms
|
Coriander leaves (chopped)
|
Peel and dice the potatoes. Chop onions and coriander leaves
finely. Heat the fat. Brown the onions. Add remaining ingredients except rice.
Cook on a slow fire till potatoes are cooked (add a little water if necessary).
Put rice into a colander. Hold under a running tap or pour water over for about
half minutes. Let it drain. Add rice to potatoes. Cook for another 110 minutes.
Serve garnished with grated coconut and chopped coriander leaves.
