Directions

1. In a chutney grinder jar or small grinder, take 2 green chilies, 1/4 cup chopped coriander leaves, 2 tablespoons chopped mint leaves, 1/2 inch ginger (roughly chopped), 5 small to medium garlic (roughly chopped).

2. Add 1/2 cup fresh curd (yogurt or dahi). Grind to smooth or a semi-fine paste. Keep aside.

3. Wash and soak the basmati rice in enough water until further cooking.

4. Peel the skin of the baby potatoes and keep them immersed in a bowl of water to avoid discoloration.

5. Heat ghee in a heavy-bottomed pan, add the peeled potatoes, and toss and saute until the potatoes turn a light golden brown.

6. In the same pan, add the whole garam masalas including star anise, bay leaf, cloves, green cardamoms, cinnamon stick, and let them release their aroma into the ghee.

7. Add the thinly sliced onions and saute until they turn brown. Add the ground paste and saute for 2 minutes.

8. Add the tomatoes and saute till the tomatoes turn mushy.

9. Now add red chili powder, coriander, and garam masala and cook this mixture until all the masalas are well combined and the oil separates out.

10. Now, drain and add the soaked basmati rice to the pan, fried baby potatoes, 2-1/2 cups of water, season with salt, and let it simmer for 20 minutes with the lid closed until the rice and baby potatoes are cooked.

11. Once the rice and potatoes are cooked, switch off the heat, fork up the rice, and mix gently.