• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings

Herbed Rice with Julienne Potatoes

  • Recipe Submitted by on

Category: Rice, Vegetarian

 Ingredients List

  • 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 ts Salt
  • 3/4 ts Turmeric
  • 1 ts Lemon juice
  • 2 1/4 c Water
  • 1 ts Sugar
  • 1 tb Ghee
  • 5 Lemon wedges to garnish

 Directions

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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