Mint and Potato Pulao

Cut the onion into two and peel it, then slice the onion very thinly into half moons.

Heat oil in a pan. Add Cumin seeds an when they begin to lightly brown, add onions an green chiles. Fry for 2 minutes till the onions become translucentAdd the cinnamon stick, cardamom, bay leaves and cloves. Fry for 3 more minutes Once fragrant, stir in the ginger garlic paste. Add potatoes and cook until they are tender when pricked with a fork, about 5 minutes. Add mint leaves and cook for until they wilt, about 2 minutes.

Pour 4 1/2 cups of water and a healthy pinch of salt. (For every cup of rice, add 1 1/2 cups of water.)

Bring to a boil, and then slowly add the rice and cook until the water evaporates and the rice is soft but the grains are separate.

Let it cool slightly. Add the peas and fluff the rice with a fork. Serve with yogurt/raita if desired.