Recipe - Rice With Potatoes Cilantro And Mint

One half teaspoon Saffron threads
1 One half cup Boiling water
2 cup Basmati rice; or other
Longgrain rice; dry measure
2 tablespoon Vegetable oil
4 Cloves
1 Stick cinnamon
2 Potatoes; 1/2" cubes
(about 8 oz/250g)
2 tablespoon Chopped mint
1 tablespoon Fresh ginger; minced
One half cup Plain lowfat yogurt
One fourth teaspoon Salt
One fourth cup Chopped cilantro
1 Onion; thinly cut or sliced up

PREPARATION (2O minutes) Soak the saffron in a small bowl in 1
tablespoon of the boiling water for at least 10 minutes. Wash the rice
under cold running water until the water runs clear. Drain, then place it
in a mediumsized bowl, cover with water and soak for
30 minutes. Preheat the oven to 350øF (180øC)

COOKING (25 minutes) Bring a large saucepan of water to a boil. Add the
rice, stir well, and boil rapidly for 5 minutes. Drain. While the rice
is cooking, heat the oil in a large, flameproof casserole dish over medium
heat. Add the cloves and cinnamon and stir for 30 seconds. Add the potatoes
and cook, stirring frequently, until golden, about 5 minutes. Remove from
the heat. Sprinkle the mint and half of the ginger over the potato mixture.
Spread half of the rice over the potato mixture. Place the yogurt,
salt, saffron and saffron liquid in a small bowl. Combine well. Pour half
of the yogurt mixture over the rice in the casserole dish. Sprinkle the
remaining ginger, the cilantro and onion on top and cover wiht the
remaining rice. Pour the remaining yogurt mixture over the rice. Pour
the remaining boiling water down the side of the mixture. Cover and bake
in the oven until the rice is tender and all of the liquid is absorbed,
about 15 minutes. Loosen the edges of the cake from the casserole dish.
Warm the serving plate. Put plater on top of casserole and turn the rice
onto the plate.

[McRecipe/patH 23 Au 96]
Posted to MCRecipe Digest V1 #214

Date: Fri, 23 Aug 1996 12:34:07 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : Hari Chatni Pilao
This dish is served at religious celebrations in the north of
India. It is also a sustaining, cold weather dish in the moutain
regions. It
makes a delicious accompaniment for chicken or meat curries.
Attractive.
Use either russet or sweet potatoes Can be made with turnips.
Yams
tend to be too sweet.