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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This looked so very yummy so I wrote it down. It is from a podcast by Taim's Einat Admony. Ingredients:
2 cups basmati rice |
4 cups water |
3 tablespoons salt, divided |
2 raw potatoes, peeled cut into half inch slices |
4 tablespoons canola oil, divided |
1 teaspoon turmeric, divided or 1 teaspoon saffron, if you can afford it divided |
Directions:
1. Place rice in boiling water to which 2 tablespoons of salt has been added, cooking until done, approximately 20 minutes. (I personally make my rice in the microwave so follow your own method for rice success!)
2. Drain rice and rinse in cool water then strain.
3. Cover bottom of pan with 2 tablespoons canola oil and then sprinkle 1/2 teaspoon turmeric and 1/2 tablespoon salt, then layer the potatoes on the bottom of the pan. Cover the potatoes with the other 1/2 teaspoon turmeric and 1/2 tablespoon salt.
4. Cover potatoes with rice and top with 1 tablespoon or so of canola oil.
5. Take a dish towel and wrap it around the lid and then place lid on pan.
6. Place lid on pan and put pan on burner for 45 minutes at very low heat.
7. Remove lid and place plate upside down on pan. Invert and serve.
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