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Alu
posto |
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Coconut
almond rice |
- 8 POTATOES, peeled and diced
- 1 ONION, chopped
- 2 GREEN CHILLIES, chopped finely
- 1/2 TSP TURMERIC
- 2 TBSP POPPY SEEDS
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- 3 CUPS COCONUT MILK
- 1 1/2 CUP LONG GRAIN RICE
- 1/2 TSP TURMERIC
- 50 GRAM RAISINS
- 2 STEMS LEMON GRASS, chopped
- 50 GRAM ALMONDS, chopped
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Fry the onion three
minutes, add the potatoes and stir fry 3 minutes more. Add the rest of the
ingredients and 1/2 cup of water, put a lid on and simmer for 15 minutes.
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Bring the coconut milk to the boil with the lemon grass,
the turmeric and salt to taste. Add the rice and the raisins and simmer for
20 minutes. Stir the rice, let it stand for 5 minutes and sprinkle with
almonds.
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"Alu posto" means "potato with poppy seeds". The
original recipe prescribes that the poppy seed should be soaked and ground.
As I really like the texture of poppy seeds, however, I did not do that and
just added them.
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