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Name of the recipe - Potato Rice

Ingredients
Potato Rice
2 cups basmati rice
1 cup potatoes, peeled and chopped into 1 inch cubes
1&1/2 inch piece of fresh ginger, peeled and chopped fine
1 small handful fresh cilantro leaves
2 tablespoons unsweetened, shredded coconut
4 tablespoons ghee 1 teaspoon Cumin seed
1 teaspoon black mustard seeds
5 whole bay leaves
1 inch piece cinnamon stick, broken up
7 whole cloves
7 cardamom pods
1 teaspoon masala powder
1/4 teaspoon salt
1/2 cup water
4 cups hot water
lime wedges, cilantro, coconut for garnish

Method of Preparation

Wash the rice and chopped potato two times. Put the ginger, coconut, cilantro and the 1/2 cup water in a blender and blend until liquid. Heat a large saucepan on medium heat and add the ghee, then the cumin seeds, mustard seeds and bay leaves. Stir until the seeds pop ext. add the cinnamon, cloves, cardamom, blended mixture, Masala powder and salt. Sauté slightly for 1 minute. Mix in the rice and potato and stir to coat with the spices. Pour in the hot water and bring to a boil. Partially cover and boil for 12 minutes, then cover and cook over low heat for about 15 minutes. Garnish with cilantro and coconut. Give each individual serving a squeeze of fresh lime. Potatoes are nightshades so, in general, disturb the tridoshic balance. The spices help make the potatoes more digestible. This dish is very energising.

 

Note
The light and dry nature of potatoes provokes vata, so they should eat only a small quantity with extra ghee.

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