Rice with Potatoes and Peas

Ingredients

• 1/2 cup oil
• 2 large onions
• 1.5 inch cinnamon stick
• 1/2 tsp peppercorns
• 1/2 tsp cloves
• 3 green cardamom
• 3 bay leaves
• 1 star anise
• 1 tbsp ginger garlic paste
• 3 medium tomatoes
• 4-5 green chilies
• 1 tbsp cumin seeds
• 1.5 tsp salt
• 1 tsp chili flakes
• 1 cup yogurt
• 300g peas
• 300g potatoes, peeled and chopped
• 3 cups water
• 500g rice, soaked
• 2 tbsp mint leaves
• 1-2 green chilies

Ingredient Image

Step 1

Heat some oil in a large pan and sauté the onions until they turn a light golden brown.

Step 2

Toss in the cinnamon stick, peppercorns, cloves, cardamom, bay leaves, and star anise. Stir everything together and cook for about a minute.

Step 3

Add the ginger-garlic paste and cook for another minute before stirring in the tomatoes and green chilies. Let it cook for 2-3 minutes until the tomatoes soften.

Step 4

Sprinkle in the cumin seeds, salt, chili flakes, and yogurt. Mix well and cook for a couple of minutes.

Step 5

Add the peas and potatoes, give it a good stir, then cover and let it cook on medium-low for about 3 minutes.

Step 6

Pour in 3 cups of water, cover, and wait until it comes to a boil. Once boiling, add the soaked rice and cook until the water has mostly evaporated.

Step 7

Turn the heat down to low, toss in the mint leaves and some extra green chilies, cover again, and let it cook gently for 15 minutes until the rice is done.