very tasty and aromatic dish, it turns out crumbly rice and golden potatoes
for 4-6 servings we need:
2 1/2 cups basmati rice
1/2 cup vegetable oil
2-3 medium potatoes (cut 1/2 cm thick)
1/2 tbsp salt
a few strings of saffron (optional)
1 tsp turmeric (you can take less)
Cooking:
Wash rice well until water is clear.
In a bowl, pour 2 cups of water, add 1 tsp of salt, stir, add rice and
leave for the night or at least 2 hours.
Fold back on the sieve and let the water flow (do not pour it out) and rinse.
Water from rice is poured into a saucepan, boil, add rice and cook for 3 minutes,
we throw back on the sieve and let the remaining water drain.
We preferably put the pot on a medium heat, add 3 tablespoons of vegetable oil, 2 tablespoons of water, saffron, 1/2 tsp of turmeric,
Stir a pinch of salt and place the potato mugs on the bottom of the pan.
Sprinkle on top evenly distributing 5 tablespoons of rice and fry for 5 minutes until it turns golden.
Pour the remaining rice on top and use the wooden stick to make holes to the potatoes.
Without closing the lid, leave for 2-3 minutes or until steam goes.
Reduce the heat to a minimum, mix 1/2 cup of vegetable oil with 1/2 tsp of turmeric and pour over the top in fig.
Cover the lid with a towel and cover the pan.
Leave over low heat for 45 minutes.
Remove the lid from the pan, cover it with a dish and turn the contents onto it.
It turns out rice at the bottom, and golden potatoes on top.
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