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1
NOTE: Use smaller amount of water for firm rice, larger amount for softer rice.
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2
Start defrosting peas.
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3
Cut potatoes into 4 x 1/2 x 1/2 inch sticks.
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4
Stir together yoghurt, ginger, chili, parsley and coconut in a medium bowl, drop in potato sticks and mix to coat.
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5
Let marinate while assembling the other ingredients.
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6
Heat oil in a large skillet with a tight fitting lid over medium high heat.
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7
Add cumin seeds, cloves, cinnamon and bay leaf ( if fresh it might splutter!
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8
), and cook until cumin has turned several shades darker to a reddish brown color, about 2 minutes.
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9
Add potatoes with the yoghurt to the skillet and cook, stirring occasionally, until golden brown on all sides, about 10- 15 minutes.
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10
Add rice, fry for another minute, until rice is evenly coated with oil, add turmeric, water, sugar, salt and lime juice.
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11
Stir and bring to a boil, cover tightly and reduce heat immediately to very low.
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12
Let cook undisturbed for 15 minutes.
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13
Add peas without stirring, cover again and cook 5 minutes longer.
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14
Remove from heat, fluff with a fork, mixing in peas, re-cover.
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15
Let rest another 5 minutes to firm up rice grains.
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16
Add butter and fluff again until butter is mixed through.
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17
Serve garnished with lime wedges.
