Rice With Julienned Potatoes
photo by Inge 1505
- Ready In:
- 1hr
- Ingredients:
- 20
- Serves:
-
4-6
ingredients
-
For the potatoes
- 2 medium potatoes, peeled (about 10 oz)
- 3 tablespoons yoghurt
- 2 tablespoons minced parsley (or cilantro)
- 2 teaspoons chili peppers, seeded and minced
- 1 teaspoon fresh ginger, peeled, minced
- 1⁄4 cup grated coconut (dried or fresh)
- 1 1⁄2 teaspoons cumin seeds
- 6 cloves
- 1 piece cinnamon, 1 1/2 inch long
- 1 bay leaf
- 3 tablespoons oil
-
For the rice
- 1 cup long-grain rice, washed and thoroughly drained
- 3⁄4 teaspoon turmeric
- 1 3⁄4 - 2 1⁄4 cups hot water
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1 teaspoon lime juice or 1 teaspoon lemon juice
- 1⁄2 cup frozen peas
- 1 tablespoon butter
-
For garnish
- 1⁄2 lime, cut into wedges
directions
- NOTE: Use smaller amount of water for firm rice, larger amount for softer rice.
- Start defrosting peas. Cut potatoes into 4 x 1/2 x 1/2 inch sticks. Stir together yoghurt, ginger, chili, parsley and coconut in a medium bowl, drop in potato sticks and mix to coat. Let marinate while assembling the other ingredients.
- Heat oil in a large skillet with a tight fitting lid over medium high heat. Add cumin seeds, cloves, cinnamon and bay leaf ( if fresh it might splutter!), and cook until cumin has turned several shades darker to a reddish brown color, about 2 minutes.
- Add potatoes with the yoghurt to the skillet and cook, stirring occasionally, until golden brown on all sides, about 10- 15 minutes.
- Add rice, fry for another minute, until rice is evenly coated with oil, add turmeric, water, sugar, salt and lime juice. Stir and bring to a boil, cover tightly and reduce heat immediately to very low. Let cook undisturbed for 15 minutes.
- Add peas without stirring, cover again and cook 5 minutes longer. Remove from heat, fluff with a fork, mixing in peas, re-cover. Let rest another 5 minutes to firm up rice grains. Add butter and fluff again until butter is mixed through. Serve garnished with lime wedges.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Ahhh, I totally love this rice and potatoes dish. I had this alongwith Mom for dinner tonight and we both enjoyed it alot. The flavour of this rice is incredible and the appearance most tempting! I have quite alot of grated coconut on hand and in my quest for recipes to use it up, I decided to try this and I'm so glad I did because this is excellent! I served this with Puneri dal(recipe #110187). For the rice, I substituted the butter with ghee and for the potatoes, I used a tsp. of red chilli powder instead of the chilli peppers and fresh mint leaves instead of parsley or corriander as I did not have both of those on hand. Mint made this oh so flavourful! You really must try this with mint leaves. This will be a regular on our table. Thank you for sharing such a nice recipe!
Tweaks
-
Ahhh, I totally love this rice and potatoes dish. I had this alongwith Mom for dinner tonight and we both enjoyed it alot. The flavour of this rice is incredible and the appearance most tempting! I have quite alot of grated coconut on hand and in my quest for recipes to use it up, I decided to try this and I'm so glad I did because this is excellent! I served this with Puneri dal(recipe #110187). For the rice, I substituted the butter with ghee and for the potatoes, I used a tsp. of red chilli powder instead of the chilli peppers and fresh mint leaves instead of parsley or corriander as I did not have both of those on hand. Mint made this oh so flavourful! You really must try this with mint leaves. This will be a regular on our table. Thank you for sharing such a nice recipe!
RECIPE SUBMITTED BY
Hi,
I am German and I live with my husband Thorsten (Chef Thorsten)in the former German capital Bonn, a rather small town near Cologne at the river Rhine.
I work in a teashop (a TeaGschwendner franchise shop, see my web site link) situated in a quaint little old house in the center of Bonn and like it a lot. I enjoy to make myself comfortable with a cup of tea and a book (an old cookbook is good).