SPICY POTATO RICE

SPICY POTATO RICE


Spicy Potato Rice


INGREDIENTS:

Basmati rice                                              - 2 cups

Potatoes                                                    - 4 

Onions                                                      - 2

Garlic paste                                               - 2 tsp

Ghee                                                         - 3 tbsp

Green peas                                                - 1/4 cup

Yogurt                                                       - 1 cup

lemon juice                                                - 2 tbsp

Coriander leaves                                        - for garnishing

Salt                                                           - to taste

TO GRIND:

Green chillies                                              - 2       
              
Ginger  & Garlic paste                                - 2 tbsp

Coriander  leaves                                       - 1/2 cup 

Grated coconut                                          - 1/4 cup


T0 ROAST AND POWDER:

Coriander seeds                                         - 3 tbsp

Cinnamon stick                                          - 1"

Cardamom                                                - 2

Cloves                                                       - 2


METHOD:

Cut Potatoes and fry it in oil and set aside.

Cook the basmati rice drain and spread to cool.

Heat a frying pan add ghee.

Then add in the onions and saute well till the onions turns transparent . 

Add in the ground paste and saute till the raw smell disappear.

Add in the roasted masala and saute well.

Add 1/4 cup of water and cook till the oil oozes out.

Now add in the fried potatoes and the green peas.

Saute well so that the potatoes are well coated with the gravy.

Beat the yogurt well and add it along with lemon juice and salt.

Mix well and cook for about 5 minutes.

The gravy is ready now add the rice and mix gently and make sure they blend well.

Garnish with the cut coriander leaves.

Serve hot with Kurma and  onion and carrot raita.

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