Rice and potatoes? A unique and surprisingly delicious pilaf. In this recipe, julienned strips of potatoes are marinated in yogurt and grated coconut and sautéed with seasonings until they are richly browned. Next, rice and peas are added, then cooked with the potatoes to make a delicious dish of richly varied textures and colors—a dish especially suitable for entertaining. For an everyday lunch or dinner, serve it with a steamed green vegetable. For entertaining, combine it with Okra Supreme, Butter-Soft Zucchini and Tomatoes, Shallow-Fried Batter-Coated Chenna Cheese Patties, Currant and Date Chutney and Deep-Fried Sesame Whole Wheat Bread . Top it off with Pistachio Milk Fudge .
Preparation time (after assembling ingredients): 10 minutes
Cooking time: 35–45 minutes
Serves: 5 or 6
• 1 cup (95 g) basmati or other long-grain white rice
• 2 medium-sized all-purpose potatoes, peeled
• ½ tablespoon (7 ml) scraped and finely shredded or minced fresh ginger root
• 2 teaspoons (10 ml) minced seeded hot green chilies (or as desired)
• ¼ cup (25 g) fresh or dried grated coconut, lightly packed
• 2 tablespoons (30 ml) minced fresh parsley or coarsely chopped coriander
• 3 tablespoons (45 ml) plain yogurt
• 3 tablespoons (45 ml) ghee or peanut oil
• 6 whole cloves
• 1½-inch (4 cm) piece of cinnamon stick
• 1 small cassia or bay leaf
• 1½ teaspoons (7 ml) cumin seeds
• ½ cup (120 ml) shelled fresh peas or frozen peas, defrosted
• 1 teaspoon (5 ml) salt
• ¾ teaspoon (3.5 ml) turmeric
• 1 teaspoon (5 ml) fresh lemon or lime juice
• 2–2¼ cups (480–530 ml) water
• 1 teaspoon (5 ml) raw sugar
• 1 tablespoon (15 ml) butter or ghee
• 5 or 6 lemon or lime wedges or twists for garnishing
1. If basmati rice is used, clean, wash, soak and drain as explained on a blog.
2. Wash the peeled potatoes and cut them evenly into julienne strips, 1½ inches (4 cm) long and ⅓ inch (1 cm) wide and thick.
3. Combine the ginger root and green chilies, coconut, parsley or coriander and yogurt in a bowl. Mix well. Drop in the potato strips. Stir and allow them to marinate while you prepare the seasoning.
4. Heat the ghee or oil in a heavy 2-quart/liter nonstick saucepan over moderately high heat. Drop in the whole cloves, cinnamon stick, cassia or bay leaf and cumin seeds. Fry until the cumin seeds brown. Add the marinated potatoes and stir-fry until they are lightly browned.
5. Add the rice, fresh peas, salt, turmeric, lemon or lime juice, water and sugar. Stir and quickly bring to a full boil. (If using defrosted frozen peas, add them to the rice about 5 minutes before the end of cooking.)
6. Reduce the heat to very low and cover with a tight-fitting lid. Simmer gently without stirring for 20–25 minutes or until the rice is tender and fluffy and all of the liquid is absorbed.
7. Remove the lid, turn off the heat and add 1 tablespoon (15 ml) of butter or ghee . Cover and let the rice sit for 5 minutes to allow the fragile grains to firm up. Fluff and serve piping hot, each portion garnished with a wedge or twist of lemon or lime .
