In a bowl cover the rice completely with cold water and leave it to soak for at least 30 minutes.
Whilst the rice is soaking in a pot heat up the oil until hot then add the whole spices and sauté for 1-2 minutes until fragrant.
Add the ginger paste, garlic paste, and green chillies then cook for another 1-2 minutes.
Add the finely sliced onions and cook on medium for 6-8 minutes until browned – add a few tablespoons of the water to allow the onions to release some colour then cook for another 1-2 minutes.
As the onions are cooking chop the potatoes into chunks then add to the pan and cook for 4-5 minutes.
Add the tomatoes and cook for 3-4 minutes until softened.
Add the salt with the rest of the spices then cook for 4-5 minutes.
Add the water then bring it to a gentle boil.
Drain the rice then add into the pan and stir before increasing the heat to high then cook for 6-8 minutes.
Cook for 2-3 minutes on medium heat until most of the water is absorbed.
Reduce the heat to low then cover and cook for 15 minutes.
Serve with mint raita and enjoy!
