Alu posto
Coconut almond rice
- 8 POTATOES, peeled and diced
- 1 ONION, chopped
- 2 GREEN CHILLIES, chopped finely
- 1/2 TSP TURMERIC
- 2 TBSP POPPY SEEDS
- 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
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.
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.
"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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