Spiced Potato Rice

Ingredients:

• 2 cups or ½ kg basmati rice
• ¼ cup oil
• 1 medium onion sliced
• 1 tablespoon ginger garlic paste
• 10 – 12 black peppercorns
• 3 cloves
• 1 teaspoon cumin seeds sufaid zeera
• 2 black cardamom bari elaichi
• 2 inch piece cinnamon
• ½ teaspoon turmeric
• ½ teaspoon coriander powder
• ½ – 1 teaspoon red chili powder
• salt to taste
• 2 tomatoes cut into cubes
• 4 – 6 medium potatoes cut into 6 – 8 pieces

Instructions:

1. Clean and wash rice. Soak for ½ hour, and set aside.
2. Heat oil.Fry onions for a few minutes till light golden.
3. Add ginger garlic paste, followed by whole spices (peppercorn, cloves, cumin seeds and cardamom). Saute for a minute and then add the powdered spices (coriander powder, red chili powder and turmeric). Cook for 2 – 3 minutes, adding a splash of water if spices are sticking to the pan.
4. Add cubed tomatoes and potatoes. Cook for 5 – 10 minutes, till tomatoes are soft.
5. Add rice with about 4 cups water. Add salt to taste and give it a stir.Cook on medium – high flame till water has almost evaporated.
6. Once the water has evaporated, add 2 – 3 green chilies on top. Close the lid and keep on low simmer (dum) till rice is cooked through.
7. Serve hot with raita on the side.

Notes

Other vegetables like beans or peas or cauliflower can be added to tahari based on personal taste.