Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rice With Julienned Potatoes Recipe
    Lost? Site Map

    Rice With Julienned Potatoes

    Rice With Julienned Potatoes. Photo by Inge 1505

    1/3 Photos of Rice With Julienned Potatoes

    more photos

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For the potatoes

    For the rice

    For garnish

    • 1/2 lime, cut into wedges

    Directions:

    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

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 07, 2006

      55

      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

      55

      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)

    Advertisement

    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
    36%
    Total Fat 17.6 g
    27%
    Saturated Fat 6.5 g
    32%
    Cholesterol 9.1 mg
    3%
    Sodium 646.9 mg
    26%
    Total Carbohydrate 62.6 g
    20%
    Dietary Fiber 5.0 g
    20%
    Sugars 4.0 g
    16%
    Protein 7.4 g
    14%

    The following items or measurements are not included:

    cloves

    cinnamon

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites