Baby Potato Rice :) (For Vegetarians) ;) Ingredients For the Rice Basmati Rice - 1 cup [heaped] Ghee - 1 Tsp Tomato - 2 medium , pureed [3/4 cup] Salt - 2 tsp Paste 1 Coriander leaves - 1 cup loosely packed Curd - 1/4 cup Paste 2 Coriander seeds - 1 tsp Red chillies - 2 Grated dry coconut - 2 tbsp Green chillies - 2 Fresh Ginger - 1 inch piece Oil - 1/2 tsp Other spices and necessary items Onion - 2, sliced thinly Baby Potato - 200 gm [ 13-15 nos.] Garam Masala - 1/4 tsp Chopped coriander leaves - for garnish Juice of 1/2 a lemon Chilli powder - 1/2 Tsp Turmeric - a pinch Salt - as per need Oil - 2 Tbsp + 1 Tbsp 1. Preparing the rice - Soak basmati rice in water for 15 minutes. Drain and cook it in 3/4 cup water and 3/4 cup tomato puree with 2 tsp salt. I use my electric pressure cooker and cooked it for 12 minutes. Once done, you will get a mildly red colored rice, add a tsp of ghee mix well with a spoon and spread on a plate. 2. Preparing Paste 1 - Blend coriander leaves with some water into a smooth puree. Beat the 1/4 cup curd well and mix it with this coriander puree. Keep aside. 3. Preparing Paste 2 - Heat 1/2 tsp oil in a kadai. Add coriander seeds,red chillies and fry until they change their color. Add grated coconut and fry slightly. Cool these ingredients and grind along with green chillies and chopped ginger with some water to a fine paste. Keep aside. 4. Preparing the baby potatoes - Wash and Pressure cook the baby potatoes for 1 whistle or microwave for 5 minutes. Cool and peel them. The baby potatoes should be cooked but firm. It should not get mashed when finally added to rice. Add 2 Tbsp of oil in a pan and add the baby potatoes , 1/2 Tsp salt, 1/2 Tsp chilli powder, a pinch of turmeric and saute/shallow fry them until they form a crispy golden outer layer. Drain on tissue paper and keep aside. 5. Preparing the crispy onions - In the remaining oil from previous step, add the onions and keep sauteing them in medium heat until they are crispy and brown in color. Remove and keep aside. 6. Assembling the rice - Heat 1 Tbsp oil in a wide kadai. Add the ground paste 2 and saute till the raw smell completely vanishes - about 4-5 minutes.Add the baby potatoes and half of the fried onions and mix well until they are coated well with the masala. Simmer flame, add paste 1, cooked rice , mix well and close the kadai with a lid. Let it cook like this for 5-6 minutes giving a dum to the rice to take in all the flavors. Remove the lid, add garam masala powder and more salt if needed and mix well and switch off the flame. In the serving bowl, add the prepared rice, mix in the lemon juice well and top with remaining fried onions and coriander leaves. Serve with onion raitha and your favorite chilled drink. :) Notes This recipe leans towards the more spicy side, if you like it to be less hot, use 1 red chilli instead of two. Make sure you cook the rice perfectly, it should not stick to each other. The ratio that works for basmathi rice is 1 cup rice for 1.5 cups of water. Once the rice is cooked, remove the cooker lid to let the steam out, after a couple of minutes trasnfer the rice on to a plate, spread and mix well. If you leave the rice in the rice cooker vessel , it will clog and will take ages to separate later. :)
Posted on: Mon, 09 Jun 2014 13:02:01 +0000