Spicy Potato Rice Recipes

Steps:

• Wash the rice and strain.
• In a pan melt butter. Add one by one the following: cumin seeds cardamom cloves and cinnamon.
• Next add 1/2 of the sliced onions and saut0233 for 3 minutes.
• Add rice and fry for another 2 minutes.
• Add 2cups of water and one teaspoon of salt and bring to a boil.
• When it starts to boil reduce to low heat cover and cook for 10 minutes.
• In the meantime in another pan, heat the oil and add the rest of the onions and fry.
• When the onions are soft add the tomatoes and yoghurt.
• Fry till the tomatoes are soft.
• Add potatoes and all the spice powders one by one.
• Add enough salt and fry the potatoes till lightly brown.
• Sprinkle a few drops of water cover and cook till the potatoes are done.
• When the rice is done fluff it lightly and allow to cool.
• Let the potatoes cool too.
• When cool, mix the potatoes and rice nicely coating the rice grains with the spices from the potatoes.
• Garnish with coriander leaves and serve.

Steps:

• In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.

Steps:

• Pour olive oil into the bottom of a slow cooker. Layer onion slices over the oil. Add green chile peppers, mustard seeds, cumin seeds, sugar, garlic, salt, and pepper. Layer potatoes on top, seasoning each layer with a sprinkle of salt and red pepper flakes.
• Cook on High until potatoes are tender, 3 1/2 to 4 hours. Stir gently before serving.

Steps:

• Have an 8 x 8-inch or a 9 x 9-inch baking dish lined with parchment and sprayed with cooking spray nearby.
• In a large pot, melt the butter over medium heat, then add the pureed sweet potato, vanilla, salt, cinnamon, nutmeg and toasted pecans. Add the marshmallows and continue to cook, stirring with a wooden spoon, until the marshmallows are melted. Add the cereal, folding gently to combine, and then, working quickly before the mixture stiffens, transfer it to the prepared baking dish, packing the mixture into the pan with a sheet of parchment or wax paper to make an even and dense layer. Allow to cool completely to harden, about 30 minutes, then slice into nine 3-inch squares and serve.