1 c Basmati rice

2 md Potatoes, peeled

1/2 tb Fresh ginger

2 ts Green chilies, minced

1/4 c Coconut

2 tb Parsley, fresh

3 tb Ghee

6 Whole cloves

1 1/2 Inch piece cinnamon stick

1 sm Bay leaf

1 1/2 ts Whole cumin seeds

1/2 c Frozen peas, defrosted

1 ts Salt

3/4 ts Turmeric

1 ts Lemon juice

2 1/4 c Water

1 ts Sugar

1 tb Ghee

5 Lemon wedges to garnish

Wash the potatoes & cut them evenly into julienne strips. Combine the ginger root, chilies, coconut, parsley in a bowl. Add a little water or soy milk, mix well. Drop in potato strips. Set aside. Heat the ghee in a heavy pot, drop in the whole cloves, cinnamon, bay leaf. Fry till the cumin seeds turn brown. Add the marinated potatoes & stir fry till they are lightly browned. Add the rice, salt, turmeric, lemon juice, water & sugar. Stir & quickly bring to a full boil. Reduce heat to very low & cover with a tight fitting lid. Simmer gently for 20 to 25 minutes. 5 minutes before the end, add the peas. Remove lid, turn off heat & add 1 tb ghee. Let rice sit for 5 minutes. Fluff & garnish each portion with lemon wedges. Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"