Potato Yogurt Rice

Potato Yogurt Rice.

Potato is boiled and deep fried. Steamed rice is mixed with fresh yogurt and seasoned with spices. The deep fried potatoes are mixed with yogurt rice as a last step. Serve potato yogurt rice immediately with any pickle if desired.
Makes: around 4 Servings of Potato Yogurt Rice.

Ingredients:

Potato 1 Large
Yogurt 1 1/2 Cups
Steamed Rice 2 Cups
Green Chiles 3 – 4
Ginger 2 inch Piece
Turmeric Powder 1/8 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps + for Deep Frying

Method of preparation:

Remove stems, wash and chop the green chiles into small pieces.
Peel, wash and finely chop the ginger.
Peel and chop the potato into small chunks.
Boil the chopped potato in salted water till they turn soft.
Strain the boiled potatoes and place on the kitchen towel to absorb any remaining water.
Deep fry the boiled potatoes till brown and crisp from outside.
Remove the deep fried potatoes onto absorbent paper.

In a mixing bowl, mash the steamed rice with back of the spoon.
Add the yogurt, turmeric powder and salt to the mixing bowl and mix everything well.
Add a splash or two of fresh water if necessary to the mixing bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger and green chiles.
Fry briefly and remove from heat.
Once warm enough, add the above talimpu to the yogurt bowl.
Stir in fried potatoes to the yogurt bowl and serve potato yogurt rice immediately.
Notes: Make sure potatoes are added to yogurt rice just before serving.

Suggestions: Microwave the rice with a splash of water for a minute or two if using leftover steamed rice. Adjust spice with green chiles or red chiles. Use fresh plain thick yogurt if available.
Variations: Check other variations with yogurt here.
Other Names: Potato Yogurt Rice.

Yellow Beetroot Rice

Yellow Beetroot Rice.

Beetroot is sliced into around inch long pieces and cooked in oil along with onion and whole spices. Basmati rice is added to the beetroot and cooked till done. Garnish with cilantro and serve yellow beetroot rice with any raita of your choice.
Makes: around 4 Servings of Yellow Beetroot Rice.

Ingredients:

Basmati Rice 2 Cups
Onion 1
Yellow Beetroot 1
Green Chiles 3 – 4
Ginger Garlic Paste 1 tsp
Coconut Milk 2 Cups
Salt to Taste
Cilantro few Leaves

Talimpu:

Cinnamon 2 inch Long Stick
Cloves 3
Green Cardamom 2
Bay Leaf 2
Oil 2 tsps

Method of preparation:

Peel, remove ends, wash and chop the yellow beetroot into inch long slices.
Peel and slice the onion.
Remove stems, wash and slice the green chiles.
Wash and soak the basmati rice in a cup of water for around half hour.

Heat oil in a rice cooker, add all talimpu ingredients in order.
When cloves are plump, add sliced onion and green chiles.
Fry till onion turns translucent, add ginger garlic paste.
Fry briefly, stir in beetroot pieces.
When beetroot pieces are half cooked, stir in soaked rice along with water, coconut milk and salt.
Cook covered till rice absorbs all the water and is completely cooked.
Fluff the beetroot rice and adjust salt if necessary.
Garnish with cilantro and serve yellow beetroot rice with any raita of your choice.
Notes: Grind grated coconut with warm water into smooth paste and run it through the sieve or a muslin cloth for the coconut milk.

Suggestions: You can also use regular beetroot in place of yellow beetroot. Double the amount of whole spices if they are old stock.
Variations: You can add finely chopped cilantro or mint just before serving.
Other Names: Yellow Beetroot Rice.