Indian Potato Pilaf

Ingredients for 6 servings:

• 2 m.-sized onion(s)
• 2 cloves garlic
• 6 tbsp oil
• 10 carnations
• 1 bay leaf
• 10 peppercorns
• 1 stalk(s) cinnamon
• 2 tbsp salt
• 1 tsp coriander powder
• 1 tsp chili powder, hot
• 3 cups Basmati
• 5 ½ cups water
• 4 m.-sized potatoes

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Traditional vegetarian rice dish

Wash the rice and then soak it for about 20 minutes. Meanwhile, fry the finely chopped onions and garlic in the oil until almond-brown. Deglaze with half a cup of water, mix in all the spices, and let it sizzle for a while. Once the spices have released (after about 5 to 7 minutes), finely chop the potatoes, add them, and add 5 cups of water, measured exactly. Bring the soup to a boil and add the rice (without the soaking water). Cover and simmer over high heat for 2 to 3 minutes. Stir and reduce the heat to medium. Stir again after a few minutes. The water will evaporate during the process (do not let it burn). Reduce the heat slightly and simmer covered until the water has evaporated and the rice is tender. The whole thing is eaten with yogurt seasoned with salt and pepper. Serve with a mixed salad.