Soak the rice (with 2 cups water for 1 cup of rice) for 20 mins. Heat 5 tbsp of oil in a pan. Cut the potato into long strips.
Add chilli powder and salt to the oil and when it is hot, add the sliced pototatoes and fry till golden brown, and kept aside.
In a separate pan, fry 1 tbsp of cumin, 1 tsp of black pepper, 6 red chillies, half a cup of grated coconut and fry. Grind this along with cardamom using the water from the soaked rice, into a fine paste.
Now place the pan in which the potatoes are fried, and add 5 tbsp. of oil.
When it is hot, add the ground masala and fry for 3 mins till the raw smell goes off.
Pour the water from the soaked rice, and let it boil.
When the water starts boiling add the soaked rice, and let it cook for 3 mins.
Add required amount of salt and cook on low flame.
When it is almost done, add garam masala, and fried potatoes and mix well.
Bawarchi of the Week
Chef Jitendra Upadhyay
Chef Jitendra Upadhyay, the Pastry chef at Renaissance Lucknow Hotel, is widely known for his luscious and creative desserts.