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    You are in: Home / Recipes / Rice With Julienned Potatoes Recipe
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    Rice With Julienned Potatoes

    Rice With Julienned Potatoes. Photo by Inge 1505

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    35 mins

    25 mins

    Inge 1505's Note:

    Seasoned fried potato sticks cooked together with rice? Sounded strange to me at first, but it is really good. Another well-liked dish from my favorite book on Indian cooking, Yamunda Devi's " The Art of Indian Vegetarian Cooking". Serve with a tomato dish and salted yoghurt for a vegetarian meal.

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    Units: US | Metric

    For the potatoes

    For the rice

    For garnish

    • 1/2 lime, cut into wedges


    1. 1
      NOTE: Use smaller amount of water for firm rice, larger amount for softer rice.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Add potatoes with the yoghurt to the skillet and cook, stirring occasionally, until golden brown on all sides, about 10- 15 minutes.
    5. 5
      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.
    6. 6
      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.

    Ratings & Reviews:

    • on April 05, 2011


      This was sooo good. There was tonz of flavor! I too though had to use red chili powder beause I didn not have chili peppers.

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    • on January 07, 2006


      Ahhh, I totally love this rice and potatoes dish. I had this alongwith Mom for dinner tonight and we both enjoyed it alot. The flavour of this rice is incredible and the appearance most tempting! I have quite alot of grated coconut on hand and in my quest for recipes to use it up, I decided to try this and I'm so glad I did because this is excellent! I served this with Puneri dal(Puneri Dal (Yellow Lentils Pune-Style)). For the rice, I substituted the butter with ghee and for the potatoes, I used a tsp. of red chilli powder instead of the chilli peppers and fresh mint leaves instead of parsley or corriander as I did not have both of those on hand. Mint made this oh so flavourful! You really must try this with mint leaves. This will be a regular on our table. Thank you for sharing such a nice recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 02, 2005


      This was wonderful. I was dubious about whether it would actually be a meal in itself but it was so (full)filling and satisfying. It had a "different" flavor from most dishes I have eaten but I LOVED it!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Rice With Julienned Potatoes

    Serving Size: 1 (213 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 434.2
    Calories from Fat 158
    Total Fat 17.6 g
    Saturated Fat 6.5 g
    Cholesterol 9.1 mg
    Sodium 646.9 mg
    Total Carbohydrate 62.6 g
    Dietary Fiber 5.0 g
    Sugars 4.0 g
    Protein 7.4 g

    The following items or measurements are not included:



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