Peas and Potatoes with Rice

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, green cardamom, bay leaves, and star anise. Stir everything together and let it cook for about a minute.

Step 3

Add the ginger-garlic paste and cook for another minute until fragrant. Then, stir in the tomatoes and green chilies, cooking for 2-3 minutes until the tomatoes soften.

Step 4

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

Step 5

Add the peas and potatoes, give it a good stir, and cook for a minute or two. Cover the pan and let it simmer on medium-low heat for about 3 minutes.

Step 6

Pour in 3 cups of water, cover again, and bring it to a boil. Once boiling, add the soaked rice and cook until the water is almost gone.

Step 7

Turn the heat down to low, scatter the mint leaves and extra green chilies on top, cover, and let it cook for 15 minutes until the rice is tender and fluffy.

Serving Guide

Serve this dish with a side of yogurt or a simple cucumber salad to add a refreshing contrast. A sprinkle of fresh herbs like cilantro or parsley can also brighten the flavors and add a nice touch.

Proper Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to keep the rice moist. Avoid freezing, as the texture of the potatoes may change.