Step-by-Step Instructions

1. 1.Roast Cashews

   Heat 1-2 teaspoons of ghee in a pan. Add 2 tablespoons of cashews (broken into 1-2 pieces) and roast them until they turn golden brown. Once roasted, remove the cashews from the pan and set them aside.

2. 2.Fry Onions

   Add 2-3 tablespoons of oil to the same pan. Once the oil is hot, add 1 sliced onion and fry until it turns golden brown. Remove the fried onions from the pan and set them aside.

3. 3.Roast Potatoes

   Add 2-3 large cubed potatoes to the remaining oil in the pan. Cook the potatoes for about 5 minutes until they are partially cooked. Then, add 1/8 teaspoon of turmeric, 1/4 teaspoon of chili powder, 1/4 teaspoon of garam masala, and salt as required. Continue roasting the potatoes until they are cooked through and have crispy edges. Remove the roasted potatoes and set them aside. You may clean the pan if desired, as shown in the video.

4. 4.Sauté Spices and Aromatics

   Add 2 tablespoons of fresh oil to the clean pan. Once hot, add 2 bay leaves, 1/2 teaspoon of fennel, 10 peppercorns, 2 small cinnamon sticks, 3 green cardamom pods, 3 cloves, 2 star anise, 1/2 mace, and 1 black cardamom. Sauté these whole spices until they become fragrant. Then, add 1/2 chopped onion, 2 teaspoons of ginger garlic paste, and 2 split green chilies. Sauté until the raw smell of the ginger garlic paste disappears. Add a handful of mint leaves and sauté until they wilt.

5. 5.Add Remaining Spices and Vegetables

   Add 1/4 teaspoon of chili powder, 1/4 teaspoon of coriander powder, and 1/4 teaspoon of garam masala. Sauté for about a minute until the spices are fragrant. Then, add 2-3 tablespoons of green peas and 1 chopped tomato. Sauté for a few minutes until the tomatoes soften.

6. 6.Cook Rice

   Pour in 1 3/4 cups of water and add salt as required. Bring the water to a rolling boil. Add 1 cup (200g) of basmati rice, which has been soaked for 30 minutes. Add 1-2 tablespoons of ghee for aroma and to prevent the rice from sticking. Gently stir to combine all ingredients. Cover the pan and cook for 5-6 minutes on medium-high heat until the water level is even with the rice.

7. 7.Final Assembly and Dum Cooking

   Once the water level is even with the rice, add the previously roasted potatoes on top. Sprinkle chopped coriander leaves over the potatoes and rice. Cover the pan again and cook on medium-low heat for 10-12 minutes for dum cooking, allowing the flavors to meld and the rice to fully cook. After 10-12 minutes, open the lid. Garnish the pulao with the roasted cashews and fried onions. Gently fluff the pulao with a spoon.

8. 8.Serve

   Serve the delicious Potato Pulao hot.