SPICY POTATO RICE

Ingredients:
2 cups basmati rice soaked for 10 minutes
Salt to taste
4 medium potatoes cut into cubes and fried
2 large onions sliced
2 tsp garlic paste
3 tbs ghee
¼ cup green peas


Grind To Paste:
5 green chillies
1 tbs ginger garlic paste
½ cup coriander leaves
¼ cup grated coconut

To Roast And Powder:
3 tbs coriander seeds
1 inch cinnamon stick
3 cardamom pods
2 cloves

1 cup curds well beaten
2 tbs lemon juice
Salt to taste
Cut coriander leaves for garnish

Method:
Cook the basmati rice, with little salt ¾ cooked. Drain and spread to cool.

Heat a wok with the ghee, add in the onions and sauté well till
the onions are slightly brown.
Add in the ground paste and cook till the raw smell goes.
Add in the roasted masala and stir well.
You can add ¼ cup of water and cook till the oil rises.

Now add in the fried potatoes and the green peas.
Stir well so that the potatoes are well coated with the gravy.
Now add in the well beaten curs, lemon juice and salt.
Mix well and cook for about 5 minutes.

Now take a rice cooker, add half rice then the gravy.
Now top it with the rest of the rice. Mix gently so that
the rice is nicely mixed with the gravy.
Garnish with the cut coriander leaves.
Switch on the rice cooker and cook for about 10 minutes
Serve hot with a nice raitha.