Indian Rice with Potatoes and Mint (Hari Chatni Pollau)

Indian Rice with Potatoes and Mint (Hari Chatni Pollau)

1/2 tsp. saffron threads
2 1/4 cups boiling water
4 cups water
1 tsp. salt
2 cups basmati or other long-grain rice, thoroughly rinsed
1/2 cup ghee
3 whole cloves
a 2 inch piece of cinnamon stick
2 medium potatoes, peeled and diced
2 tbsps. coarsely chopped fresh mint leaves
2 tbsps. finely chopped fresh ginger
1/2 cup plain yogurt
1/4 cup finely chopped cilantro
1/2 small onion, finely chopped

Combine the saffron and 1/4 cup boiling water in a small cup and allow to
steep for 10 minutes. Combine the 4 cups water and salt in a large pot and
bring to a boil over high heat. Add the rice in a thin stream, stirring the
water constantly. Boil gently for 5 minutes. Drain in a sieve and set the
rice aside. Heat half the ghee in a heavy pot over high heat until it is
very hot. Add the cloves and cinnamon stick and saute for 30 seconds. Add
the potatoes and fry, stirring frequently, until golden on all sides, about
6 minutes. Remove from the heat and sprinkle the potatoes with half the
mint and half the ginger. Spread half the rice on top, smoothing it flat.
Combine the yogurt and saffron mixture and spread half over the rice.
Sprinkle the rice with the remaining mint and ginger and the cilantro and
onion. Top with the remaining rice and yogurt mixture. Carefully pour the
remaining ghee and boiling water down the edges of the pot so as not to
disturb the rice mixture. Bring to a boil, reduce the heat and simmer
tightly covered until the rice is tender and the liquid has been absorbed,
about 15 minutes. To serve, run the blade of a knife around the edge of the
pot and invert onto a serving platter.
Makes 6 to 8 servings.