Whole Spice Fragrant Rice (Pulao)

• 1/4 cup vegetable oil
• 10 whole black peppercorns
• 1 (2 inch) cinnamon stick
• 3 whole cloves, or more to taste
• 1 teaspoon cumin seeds
• 4 pods green cardamom
• 1 pod black cardamom
• 1 small onion, chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon water, or as needed
• 1 large potato, sliced
• 1 tomato, chopped
• 3 1/2 cups water
• 1 green chile pepper, slit
• 1 cup basmati rice

1. Heat oil in a large pot over medium heat. Add peppercorns, cinnamon stick, cloves, cumin seeds, green cardamom, and black cardamom; cook and stir until starting to sputter, 30 seconds to 1 minute.
2. Stir onion into the pot; cook until translucent, about 5 minutes. Add garlic paste, ginger paste, and water; cook until fragrant, about 1 minute. Add potato; cook and stir until slightly softened, about 3 minutes. Stir in tomato; cook until juices start to evaporate, about 2 minutes.
3. Pour water into the pot; add green chile pepper. Bring to a boil. Pour in rice; cook until rice comes up to the surface of the water, 5 to 10 minutes. Cover and simmer over low heat until rice is tender and water is absorbed, 10 to 15 minutes more.

vegetable oil, black peppercorns, cinnamon stick, cumin seeds, green cardamom, black cardamom, onion, garlic, ginger paste, water, potato, tomato, water, green chile pepper, basmati rice

Taken from www.allrecipes.com/recipe/257999/whole-spice-fragrant-rice-pulao/ (may not work)