Mint And Potato Pulao

• 6 baby potatoes, scrubbed and halved
• 1 cup loosely packed Mint leaves
• 3 cups long Grained rice, soaked in 15 min
• 1/2 cup peas
• 1 cinnamon stick
• 4 cardamom pods
• 2 bay leaves
• 2 cloves
• 1 teaspoon ginger garlic paste
• 8 green chillies, cut vertically
• 1 teaspoon cumin Seeds
• 3 tablespoons plus 1 tsp oil
• 1 medium onion

1. Cut the onion into two and peel it, then slice the onion very thinly into half moons.
2. Heat oil in a pan. Add Cumin seeds an when they begin to lightly brown, add onions an green chiles. rnFry for 2 minutes till the onions become translucentrnAdd the cinnamon stick, cardamom, bay leaves and cloves. Fry for 3 more minutes
3. Once fragrant, stir in the ginger garlic paste. rnrnAdd 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.
4. 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.)
5. 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.
6. Let it cool slightly. Add the peas and fluff the rice with a fork. Serve with yogurt/raita if desired.

baby potatoes, rice, peas, cinnamon, cardamom pods, bay leaves, cloves, ginger garlic, green chillies, cumin seeds, oil, onion

Taken from food52.com/recipes/18171-mint-and-potato-pulao (may not work)