from Asha Kumar - Detroit, Michigan,
This is a very tasty palav and is one of the easiest to make.
The combination of potatoes and onions brings a unique flavor to
I have found that the best way of enjoying this palav is with mango
pickle - which is a favorite among most people from India.
Pickles made in India are usually spicy and hot - they are made
from a wide variety of fruits like mangoes, limes, goose-berries,
The bottled variety of pickles found in all Indian stores here are
quite good, but nothing can compare to the taste from the pickles
made by our mothers back home, I think.
Wash the rice under flowing water to remove any dust.
- 1 cup basmati rice
- 2 medium-sized potatoes - washed
- 1 small onion - diced into small pieces
- small piece of ginger
- 2 green chillies - deseeded and minced
- 6 cloves
- 1/4 tsp cinnamon powder
- 2 small bay leaves
- 1/4 tsp turmeric
- 1/4 tsp mustard seeds
- 10 - 12 drops of lime juice
- 1 tsp salt
- 1-1/2 cup water
- 2 tblsp vegetable oil
- cilantro leaves - washed and cut
Cut the washed potatoes into thin strips.
Combine ginger, green chillies, cilantro, turmeric and potatoes
in a bowl and mix well.
Allow this mixture to marinate while you prepare the rest of the
Keep a heavy pan on heat , add 2 tblsp vegetable oil, when the
oil becomes hot, add mustard seeds.
Cover the pan, since the seeds will sputter and pop.
Then add cloves, cinnamon and bay leaves.
Fry for 1 minute and put the minced onions and cook for another
2 - 3 minutes, until the onions start turning slightly brown.
Now, put the marinated potatoes, rice, salt, lime juice and water.
Mix well and bring to a full boil.
Reduce the heat to low, cover with a tight-fitting lid and simmer
for 20- 25 minutes, until the rice is tender and fluffy.
Remove from heat and let the rice sit for 10 minutes.
Fluff slightly and transfer to a serving platter.