Recipe - Herbed Rice With Julienne Potatoes

1 cup Basmati rice
2 md Potatoes, peeled
One half tablespoon Fresh ginger
2 teaspoon Green chilies, minced
One fourth cup Coconut
2 tablespoon Parsley, fresh
3 tablespoon Ghee
6 Whole cloves
1 One half Inch piece cinnamon stick
1 small Bay leaf
1 One half teaspoon Whole cumin seeds
One half cup Frozen peas, defrosted
1 teaspoon Salt
Three fourths teaspoon Turmeric
1 teaspoon Lemon juice
2 One fourth cup Water
1 teaspoon Sugar
1 tablespoon Ghee
5 Lemon wedges to garnish

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 tablespoon ghee. Let rice sit for 5 minutes.
Fluff & garnish each portion with lemon wedges.

Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini