Spiced Peas and Rice
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8 oz. rice
1 large onion
1 green chilli
½ -inch fresh root ginger 1 clove garlic
2 boiled potatoes
Oil for frying
½ teaspoon garam masala
½ teaspoon cummin seeds
½ teaspoon turmeric powder
Pinch of chilli powder
½ tablespoon desiccated coconut, soaked in
2 tablespoons hot water
4 tablespoon peas
Salt to taste
1 teaspoon chopped coriander leaves
How to make Spiced Peas and Rice
METHOD:
Wash the rice thoroughly in running water until the water runs clear. Set aside. Chop the onion and green chilli finely. Chop the piece of ginger and garlic clove. Cube the potatoes. Fry onion in some oil and when light brown add the ginger, garlic and green chilli. Fry for two minutes and then add the garam masala together with the cummin seeds, turmeric, chilli powder and coconut. Fry for 10 minutes. Add the drained rice and peas and fry until slightly brown. Add the potatoes and salt and cover with enough water to come inch above the rice. When water begins to boil, lower heat; cover and simmer until the rice is done and water evaporated. Sprinkle coriander leaves on top before serving.
Note: Preparation time 15 minutes, Cooking time 50 minutes, To serve 4