Ingredients:
2 cups rice preferably Basmati, pre-soak for 15 minutes
2 large potatoes cut in large cubes or 8 baby potatoes cut in half
2 large onions cut in half then thinly sliced
2 green chilies chopped
a handful of cilantro chopped/minced
1 tbsp ginger/garlic paste
1 tsp chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
3 tbsp yoghurt
3 tbsp tomato puree or crushed
Salt to taste
Method:
In a deep pan, saute onions, green chilies, cilantro, potatoes with ginger/garlic paste and spices (chili powder, turmeric, cumin/coriander powder, salt). Once onions are golden and potatoes slightly browned, add whipped yoghurt and tomato. Saute together for a bit, then add the pre-soaked rice. Add 1 1/2 cups of water per cup of rice. Bring to a boil, then cover and reduce heat to medium. Cook until potatoes and rice are done. Sprinkle cilantro on top and serve.
2 cups rice preferably Basmati, pre-soak for 15 minutes
2 large potatoes cut in large cubes or 8 baby potatoes cut in half
2 large onions cut in half then thinly sliced
2 green chilies chopped
a handful of cilantro chopped/minced
1 tbsp ginger/garlic paste
1 tsp chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
3 tbsp yoghurt
3 tbsp tomato puree or crushed
Salt to taste
Method:
In a deep pan, saute onions, green chilies, cilantro, potatoes with ginger/garlic paste and spices (chili powder, turmeric, cumin/coriander powder, salt). Once onions are golden and potatoes slightly browned, add whipped yoghurt and tomato. Saute together for a bit, then add the pre-soaked rice. Add 1 1/2 cups of water per cup of rice. Bring to a boil, then cover and reduce heat to medium. Cook until potatoes and rice are done. Sprinkle cilantro on top and serve.
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