For the rice:-
- Basmathi rice – 1 cup
- Ghee – 1 tsp.
- Green cardamom – 2 numbers
- Clove – 2 numbers
- Cinnamon – one 1″ piece
- Bay leaf – 1 number
- Cumin seeds – 1/2 tsp.
- Turmeric powder – 1/4 tsp.
- Kashmiri chilly powder – 1/2 level tsp.
- Cilantro – 2 tbsps. , chopped
- Fried onions – 2 tbsps.
- Boiling water – 13/4 cup
- Salt – 1 tsp.
For the aloo masala:-
- Oil – 2 tbsps.
- Ginger garlic paste – 1 tbsp. ( I used 4 big garlic cloves and 1 heaping tsp. of ginger)
- Onions – 1 cup, thinly sliced
- Curry leaves – a few
- Greenchilly – 1 number, slit (optional)
- Kashmiri chilly powder – 3/4 level tsp.
- Coriander powder – 3/4 heaping tsp.
- Turmeric powder – 1/2 tsp
- Tomato – 1/2 cup; finely chopped
- Potato – 2 numbers; cut into chunks
- Salt to taste
- Water – 1 cup
- Garam masala powder – 1/2 tsp.
- Heat oil in a broad non-stick pan and add the sliced onions, curry leaves and slit greenchilly. Cook till onion turns golden brown in colour. Stir in the turmeric, coriander and kashmiri chilly powders & mix for a minute on low heat. Add the tomato and cook till it turns mushy and oil starts to separate. Throw in the potatoes , garam masala powder and mix for a minute. Add water and salt and cover cook on low heat till the potatoes are cooked. Add 1/4 cup of water if the mixture is too dry.
- Soak the Basmathi rice in water for 30 minutes. Drain water from the rice and set aside. Heat 1 tsp. of ghee in a deep bottomed pan. Add the cumin seeds, cardamom, cloves, cinnamon, bay leaf and pepper corns. Stir in the rice, cilantro, chilly powder and turmeric powder and fry for 3-4 minutes on medium high heat. Add boiling water and salt & cover cook on low heat for 8 minutes.
- Add the potato masala and the fried onions to the rice and mix carefully. Cover cook for 5 more minutes.