Make the Spice powder: Heat 2tsp ghee in a saucepan. Add the ingredients for spice powder and saute until they are lightly golden and aromatic, about 2~3 minutes. Set aside to cool. Once completely cooled, grind to a coarse powder and set aside.
Cook rice making sure that it doesn't get mushy. Set aside to cool.
In a large nonstick pan, heat 2tbsp oil and add the tempering ingredients. Once the seeds start to splutter and peanuts are golden, add the chopped potatoes. Cook on medium heat, stirring occasionally, until the potatoes are tender, about 8~10 minutes.
Next add the spice powder, salt and the cooked rice. Mix well, cover and cook for 2~3 minutes. Finally stir in lemon juice, mix well and serve.
View the recipe instructions at Cook's Hideout
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