Herbed Rice with Julienne Potatoes

• 1 cup basmati rice
• 2 medium potatoes peeled
• 1/2 tablespoon ginger fresh
• 2 teaspoons green chili peppers minced
• 1/4 cup coconut
• 2 tablespoons parsley leaves fresh
• 3 tablespoons ghee (clarified butter)
• 6 Whole cloves
• 1 1/2 inch cinnamon sticks
• 1 small bay leaves
• 1 1/2 teaspoons cumin seeds whole
• 1/2 cup green peas frozen, defrosted
• 1 teaspoon salt
• 3/4 teaspoon turmeric
• 1 teaspoon lemon juice
• 2 1/4 cups water
• 1 teaspoon sugar
• 1 tablespoon ghee (clarified butter)
• 5 wedges lemon to garnish

1. Wash the potatoes and cut them evenly into julienne strips.
2. Combine the ginger root, chilies, coconut, parsley in a bowl.
3. Add a little water or soy milk, mix well.
4. Drop in potato strips.
5. Set aside.
6. Heat the ghee in a heavy pot, drop in the whole cloves, cinnamon, bay leaf.
7. Fry until the cumin seeds turn brown.
8. Add the marinated potatoes and stir fry until they are lightly browned.
9. Add the rice, salt, turmeric, lemon juice, water and sugar.
10. Stir and quickly bring to a full boil.
11. Reduce heat to very low and cover with a tight fitting lid.
12. Simmer gently for 20 to 25 minutes.
13. 5 minutes before the end, add the peas.
14. Remove lid, turn off heat and add 1 tablespoon ghee.
15. Let rice sit for 5 minutes.
16. Fluff and garnish each portion with lemon wedges.

basmati rice, potatoes, ginger fresh, green chili peppers, coconut, parsley, ghee, cloves, cinnamon, bay leaves, cumin seeds, green peas, salt, turmeric, lemon juice, water, sugar, ghee, lemon

Taken from recipeland.com/recipe/v/herbed-rice-julienne-potatoes-37933 (may not work)