Ingredients

• 2 cups basmati rice
• 3-4 tablespoons vegetable oil
• 2 tablespoon ghee or clarified butter
• Whole spices (1 bay leaf, 6 cloves, 6 cardamon pods, ½ teaspoon cumin seeds, 1 inch cinnamon stick) and 10 whole cashews halved (optional)
• 1 large onion, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 4 cloves garlic crushed
• 1 inch fresh root ginger grated
• 1 cup canned diced tomato
• ¼ cup crushed tomato or passata
• 1 teaspoon kashmiri red chili powder or dried chill flakes
• ½ teaspoon turmeric powder
• 1 teaspoon each, cumin and coriander powder
• 1 cup ½-inch diced carrot
• 2 cups 1-inch diced potatoes
• ¼ cup finely chopped coriander leaves
• ¼ cup finely chopped mint or 1 teaspoon dried mint
• ¾ cup water for simmering the vegetables
• 1 cup peas
• 4 cups water for the rice
• Salt to taste
• A handful coriander leaves chopped, for garnish

Instructions

1. Wash and soak the rice: wash basmati rice until the water runs clear and soak for 30 minutes, Drain and set aside. You will need a large saucepan for this recipe (at least 10 inch diameter).
2. Cook the whole spices: Heat the vegetable oil in a large pot and add the whole spices and cook over low heat for about 1 minute or until the spices are sizzling and emitting a nice aroma (do not burn the spices). Add the cashew nuts and cook until light golden in colour.
3. Cook the onion and garlic: Add the onion and jalapeño cook over medium heat until the onions turn light golden brown, then add the ginger and garlic and cook another minute.
4. Cook tomatoes and dry spices: Now add all the tomatoes, cover and  cook over medium high heat for 5 minutes, then add the red chilli or hot paprika,  turmeric, cumin and coriander and cook a further 1 minute.
5. Cook the veggies and herbs: Now add the carrots and potatoes, chopped coriander and mint, season with salt and stir to combine. Add the ¾ cup water then cover and simmer over medium heat for 15 minutes or until the potatoes are fork tender. Remember to stir at least twice to ensure it does not burn.
6. Cook the rice: Add the  basmati rice, peas and ghee and toss for 2 minutes until the rice is fully coated with the spices and oil. Lastly add the 4 cups water and stir to combine, and also check if the salt is right, then bring to the boil and simmer, covered 15 minutes. Switch off the heat and let rest for 15 minutes. Garnish with coriander leaves and serve.

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