Potato Rice

Ingredients:
Basmati Rice - 1 1/2 cup
Potato - 3 Medium sized
Green Peas - 1/4 cup
Ginger - 1 inch piece
Garlic - 4 flakes
Green Chillies - 8 nos
Tomato - 1
Onion - 1
Ghee - 5 tbsp
Salt to taste
Cumin seeds - 1/2 tsp
Cardamom - 2 nos
Cinnamon - 1 piece
Bay leaf - 1 no
Clove - 1
Salt to taste

Method:
Wash and soak the rice for about 15 to 20 mins. Cut the onions to thin slices. Cut tomato to small cubes. Wash and peel the potatoes and cut them to small cubes. Slit the green chillies. Chop ginger and garlic into very fine pieces.

Heat  1 tbsp of ghee in a pressure pan or hard bottom pan. When hot drain the rice thoroughly and fry it in the ghee for about a min till all the grains are coated with ghee and no moisture is left in the rice. Transfer the rice to a plate and spread it and let it cool.

Heat the remaining ghee and add cardamom, cinnamon, bayleaf, clove and saute for a few seconds. Add green chillies, finely chopped onions, ginger and garlic and mix well. Saute these items till the onions turns glassy. Add the tomato and salt. Mash the tomatoes and mix well. Let the tomato get cooked thoroughly. Add the potato and peas and add 1 cup of water. Cover it with a lid and let it cook for about 5 mins till the potatoes become soft.

Add the rice to the pan and add another 1 1/2 cup of water. Mix all the ingredients together and cover it with a lid. (If it is pressure pan, it can cook till the steam comes out, no need to put weight). Wait for about 5 mins and check whether the mixture have not settled at the bottom. Mix well again and cook for another 5 mins. If the rice is not cooked well sprinkle another 1/4 cup of water.

Can be served with onion or boondhi raitha.