Lovely wedges of potato, deep fried to perfection are used to garnish this fragrant preparation of Potato Rice. You can make a Pulao or Biryani of your choice and decorate it with these wedges.
- 250 gms basmati rice.
- 2 potatoes cut into fingers
- 3 tomatoes chopped
- 3 onions sliced
- 2 inch piece ginger
- 7 garlic cloves
- 7 green chillies
- 4 tbsps grated coconut
- 7 lavang/cloves
- 2inch piece dalchini/cinnamon
- 2 Elaichi /cardamom
- 2 tsps Kashmir lal chilly powder
- A pinch of haldi/Turmeric powder
- 2 tbsps Ghee/Clarified butter
- 4 tbsps oil
Deskin and chop the potatoes into either wedges or fingers. Wash under running water. Drain. Apply salt and keep aside for ten minutes. Squeeze out all the water, and deep fry to a crisp.
Wash and keep aside the Basmathi rice for fifteen minutes. Drop it into 500ml of boiling water along with a tsp of Ghee and salt. Allow to simmer on a gentle flame till done but firm to touch. Keep aside. Grind the green chillies, ginger, garlic, coconut, lavang, dalchini and elaichi together. Heat the ghee and oil mixture. Add the sliced onions, the ground masala, salt and roast till the onions are transparent . Add the chilly and haldi powder, toss and add the tomatoes. Roast till they are mushy. Add the rice and mix well. Add a few fried fingers with the rice and set apart some for garnish. Heat and serve with Raita of your choice.