Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Basmati rice 1 1/2 ts Whole cumin seeds
2 md Potatoes, peeled 1/2 c Frozen peas, defrosted
1/2 tb Fresh ginger 1 ts Salt
2 ts Green chilies, minced 3/4 ts Turmeric
1/4 c Coconut 1 ts Lemon juice
2 tb Parsley, fresh 2 1/4 c Water
3 tb Ghee 1 ts Sugar
6 Whole cloves 1 tb Ghee
1 1/2 Inch piece cinnamon stick 5 Lemon wedges to garnish
1 sm Bay leaf

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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