Put the spices into a pan with 2 cups of water . Bring the water to boil, turn off the heat, cover the pan and allow to infuse into a savory aromatic liquid.
Pressure cook the baby potatoes for 2 whistles, peel the skin. Heat oil in a non stick pan and shallow fry these baby potatoes, till it turns slightly brown. Place them in a kitchen towel, to drain off the excess oil.
In the same pan, add 2 tsp. of ghee and fry some sliced onions until golden brown and reserve for garnish.
Heat oil in a pan, add the chopped garlic and ginger, fry for a min. Add the remaining chopped onions and fry until soft. Allow it to cool and whizz the mixture in a blender.
Heat another tablespoon of oil in a heavy bottomed pan, add in the coriander and mint leaves, fry for a min, add the grinded mixture and fry for a couple of mins.
Now add the chopped tomatoes along with the spice powders , mix well and cook in low flame until the oil begins to seperate.
When the tomatoes get blended well, tip in the baby potatoes and mix it gently. Cook for few more mins. Remove from heat and reserve.
Now its time to cook our rice, In a pan, add the rice along with savory liquid, strain and add it.
Reduce the heat ,cover and cook until the liquid gets evaporated. Finally rice is ready. Mix the prepared baby potato masala with rice and enjoy.
Before serving garnish with fried onions and flaked almonds.
Ingredients: 15 - 20 nos of baby potatoes
1 cup of rice
2 big sized onions, sliced
1 big sized tomato, finely chopped
1/2 tsp of turmeric powder
1/2 tsp of garam masala powder
1 tsp of chilli powder
Garlic and ginger, chopped
Handful of mint and corainder leaves
2 tbsp flaked almonds
Oil / Ghee
For the aromatic liquid:
1 tsp of black peppercorns
2 - 3 bay leaves
1 tsp of aniseed
Small cinnamon stick