Herbed Rice with Julienne Potatoes

Recipes Ingredients:

1 c Basmati Rice 1
1/2 ts Whole cumin seeds
2 md Potatoes, peeled
1/2 c Frozen peas, defrosted
1/2 tb Fresh ginger
1 ts Salt
2 ts Green chilies, minced
3/4 ts Turmeric
1/4 c Coconut
1 ts Lemon juice
2 tb Parsley, fresh 2
1/4 c Water
3 tb Ghee
1 ts Sugar
6 Whole cloves
1 tb Ghee
1 1/2 Inch piece cinnamon stick
5 Lemon wedges to garnish
1 sm Bay leaf

Recipe Instructions:

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"