Recipe by SusieQusie
Found the recipe on an Indian cooking website & believe it to be the same dish that my friend Raksha used to make for me.
Top Review by topdog ollie
Great dish! This dish was very flavorful, but not too spicy. Because there was a comment that the rice was undercooked, I allowed the rice to soak longer and it probably was on the flame a little more than 10 minutes. Everyone devoured this dish: my husband, the rice lover, me who isnot so wild about it, our guests, and their teens who can be picky eaters. THis is a recipe which i will be making again and again.
- 473.18 ml basmati rice (or long grain rice)
- 473.18 ml water
- 29.58 ml butter (or ghee)
- 14.79 ml cumin seed
- 14.79 ml fresh ginger, grated
- 236.59 ml shelled green peas
- 236.59 ml potato, peeled and chopped fine
- 29.58 ml powdered coriander seeds
- 4.92 ml powdered garam masala
- 14.79 ml salt
- 4.92 ml turmeric
- 946.36 ml water
Directions See How It's Made
- Wash rice and soak in 2 cups of water for an hour. Drain well.
- In a heavy pan, heat the butter and add the cumin and the ginger.
- When the ginger becomes a light brown, add the peas and potatoes, coriander, garam masala, salt and turmeric. Stir-fry till well mixed.
- Add the drained rice & 4 cups of water, bring to a boil uncovered, then lower the heat to simmer and cover. The rice should be done in 10 minutes.
- Serve hot.