Ingredients
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4 no: Large potatoes, cubed
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1 1/2 cups: Rice, washed
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3/4 cup: Yoghurt
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5 cm: Ginger
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2 pieces: Cinnamon
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3 tsp: Coriander seeds
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1/4 tsp: Turmeric
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1/2 cup: Coriander leaves, chopped
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1/4 cup: Dry coconut (copra), grated
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5 no: Green chillies, chopped
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Salt to taste
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Oil for frying
Method
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Fry potatoes and cashewnuts separately. Reserve.
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Grind green chillies, ginger, cinnamon, coriander seeds and turmeric.
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Heat 2 tbsps oil and fry the ground paste. Add fried potatoes and yoghurt. Add
rice and stir fry.
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Add 3 cups water, salt and cook the rice. Add fried cashewnuts.
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Garnish with dry grated coconut and coriander leaves, and serve hot.
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