Title: Herbed Rice with Julienne Potatoes
Categories: Ethnic Vegetarian Rice
Yield: 5 Servings

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

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