500 gms potatoes, peeled and diced
21/2 cup basmati rice
4 tbsp oil
2 onions, finely sliced
2 green chili, slit in middle
11/2 tbsp ginger garlic paste
1 inch stick of cinnamon
1/2 tsp turmeric powder
2 tsp red chili powder
2 large tomatoes, finely chopped
salt to taste
mint and coriander leaves, for garnish
Instructions Wash the rice and soak for half an hour.
Heat oil in a large enough pan and fry the onions till translucent.
Add the green chili, cloves, cardamom, cinnamon and ginger garlic paste. Cook till the raw smell from the ginger garlic paste has vanished.
Now fry the potatoes till lightly browned.
Add in the tomatoes, salt, turmeric powder and red chili powder. Add a cup of water and cook for about 10 minutes. By this time the tomatoes will be pulpy and tender and potatoes cooked.
Now add 4 cups of water and bring it to a boil.
Add the soaked rice and cook on low flame until rice is done – about 15 minutes. Switch off the flame and do not open the lid for another 15 minutes.
Notes The amount of water to be added to the rice would entirely depend upon the type and quality of the rice. To be on the safer side, add little less water and add if required later.
The cooking time of the rice also depends on the rice, just ensure the right quantity of water.