Rice With Julienned Potatoes

Ingredients

• 1  bay leaves 
• 1 teaspoon brown sugar 
• 1 teaspoon brown sugar 
• 1 tablespoon butter 
• 2 teaspoons chili peppers minced seeded
• 1 piece cinnamon 
• 0.3 cup coconut flakes fresh grated ()
• 0.3 cup coconut flakes fresh grated ()
• 1.5 teaspoons cumin seeds 
• 1 teaspoon ginger fresh minced peeled
• 1 teaspoon juice of lemon 
• 0.5  lime cut into wedges
• 3 tablespoons cooking oil 
• 2 tablespoons cilantro leaves minced (or cilantro)
• 0.5 cup peas frozen
• 10 oz potatoes peeled
• 1 cup rice long-grain washed and thoroughly drained
• 1 cup rice long-grain washed and thoroughly drained
• 1 teaspoon salt 
• 0.8 teaspoon turmeric 
• 1.8 cups water hot
• 3 tablespoons yogurt 

Equipment

• bowl
• frying pan

Directions

1. NOTE: Use smaller amount of water for firm rice, larger amount for softer rice.Start defrosting peas.
2. Cut potatoes into 4 x 1/2 x 1/2 inch sticks. Stir together yoghurt, ginger, chili, parsley and coconut in a medium bowl, drop in potato sticks and mix to coat.
3. Let marinate while assembling the other ingredients.
4. Heat oil in a large skillet with a tight fitting lid over medium high heat.
5. Add cumin seeds, cloves, cinnamon and bay leaf ( if fresh it might splutter!), and cook until cumin has turned several shades darker to a reddish brown color, about 2 minutes.
6. Add potatoes with the yoghurt to the skillet and cook, stirring occasionally, until golden brown on all sides, about 10- 15 minutes.
7. Add rice, fry for another minute, until rice is evenly coated with oil, add turmeric, water, sugar, salt and lime juice. Stir and bring to a boil, cover tightly and reduce heat immediately to very low.
8. Let cook undisturbed for 15 minutes.
9. Add peas without stirring, cover again and cook 5 minutes longer.
10. Remove from heat, fluff with a fork, mixing in peas, re-cover.
11. Let rest another 5 minutes to firm up rice grains.
12. Add butter and fluff again until butter is mixed through.
13. Serve garnished with lime wedges.