Tahrihi--Spicy rice with potatoes and peppers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c uncooked rice washed and soaking in warm water until ready to cook
2 medium potatoes skinned, washed & chopped (soak in cool water until ready to cook)
2 medium onions chopped
1-2 long hot peppers seeded and chopped or (1 medium bell pepper seeded and chopped)
2 plum tomatoes chopped
1 tsp garlic powder
3/4 tsp ginger powder
2 tsp salt
1/2 tsp tumeric
1/2 tsp cayenne powder (red pepper powder or paprika if pepper not desired)
1 tsp all spice (gharam masala)
1 tbsp cumin seeds
4 tbsp olive oil
3 c water
pinch of chopped fresh parsley and/or cilantro as garnishing
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Directions: |
Directions:Place potatoes in stock pot on medium heat in oil, add ONE teaspoon salt and other spices. Stir potatoes to coat completely with spices and oil as they start to brown. Spray water as needed to keep the potatoes from sticking to the bottom of the pot. Once the potatoes are brown add the green peppers, tomatoes, one teaspoon all-spice and another teaspoon salt. Add water and just bring to boil. Add rice to boiling water, let water level decrease for a few minutes with a roaring boil. Then cover pot with snug lid (I add a towel or paper towel under the lid) and reduce heat to simmer for 20-25 minutes. Check to make sure rice is fully cooked before removing from heat. Serve on platter with garnish of parsley and cilantro. Serve with yogurt. |
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Personal
Notes: |
Personal
Notes: This is a Pakistani recipe that my mother in law shared with me in the earlier years of my marriage.
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