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Wash the rice under flowing water to remove
any dust. Cut the washed potatoes into thin strips. Combine
ginger, green chilies, cilantro, turmeric and potatoes in a
bowl and mix well. Allow this mixture to marinate while you
prepare the rest of the dish. Keep a heavy pan on heat , add 2
tblsp vegetable oil, when the oil becomes hot, add mustard
seeds. Cover the pan, since the seeds will sputter and pop. Then
add cloves, cinnamon and bay leaves. Fry for 1 minute and put
the minced onions and cook for another 2 - 3 minutes, until the
onions start turning slightly brown. Now, put the marinated
potatoes, rice, salt, lime juice and water. Mix well and bring
to a full boil. Reduce the heat to low, cover with a
tight-fitting lid and simmer for 20- 25 minutes, until the rice
is tender and fluffy. Remove from heat and let the rice sit for
10 minutes. Fluff slightly and transfer to a serving platter.
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