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1
Boil the rice until it is just done.
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2
Drain off in a colander, and place under running cold water to stop the cooking process, and ensure that the rice does not stick together.
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3
We can also use left over rice if preferred.
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4
In a large pan, heat the oil, and then add the green chillies.
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5
Once Chillies are sputtering, add the mustard seeds and heat until they give off a nutty aroma.
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6
Add the curry leaves and onions, and cook until the onions are soft.
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7
Once the onions are soft, add the potatoes and peas, salt, turmeric and sugar.
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8
Mix well, cover and simmer till the potatoes are done (about 10-15 minutes) If potatoes seem to stick, splash a few drops of water in the pan to prevent catching.
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9
Remove the cover, increase the heat and add the rice after fluffing it with a fork to ensure they are all seperate.
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10
squeeze the juice of 1 lime on the mixture, and stir it until it is nicely mixed and heated thru.
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11
Add 2 Tbsp of water, reduce heat and cover for a further five minutes, until it is nicely warmed through.
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12
Sprinkle with a large handful of chopped coriander, mix well and serve.
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13
If preferred, can be served with greek yoghurt.
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14
Enjoy
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15
seperately,
