Ingredients:
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 leaves
3 tablespoons oil
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
1/2 limes, 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.
Servings: 4-6
Time preparation: 35 min.
Time total: 60 min.