Aloo Pulao

Rinse the basmati rice under running water until the water runs clear. Soak it in water for 20-30 minutes. Drain and set aside.

Heat oil or ghee in a heavy-bottomed pan or pressure cooker. Add cumin seeds, bay leaf, cinnamon, cloves, and cardamoms. Sauté until the spices release their aroma.

Add the sliced onions and green chilies, and sauté until the onions turn golden brown.

Add ginger-garlic paste and cook for another minute until the raw smell disappears.

Add the cubed potatoes and sauté for 3-4 minutes until they begin to soften slightly and develop some color.

Add turmeric powder, red chili powder, coriander powder, and salt. Mix well so the potatoes are coated with the spices.

(Optional) If you're using tomatoes and peas, add them at this stage and cook until the tomatoes soften.

Add the soaked and drained rice to the pot. Gently mix it with the potatoes and spices to coat the rice in the masala.

Pour 2 cups of water into the pot, add garam masala, and give everything a gentle stir. Taste the water for salt and adjust if needed.

If using a pressure cooker: Cover the lid and cook on medium heat for 1 whistle, then turn off the heat and let the pressure release naturally.

If using a regular pan: Cover with a tight-fitting lid and cook on low heat for 15-18 minutes until the rice is fully cooked and the water is absorbed.

Once the rice is cooked, fluff it gently with a fork to avoid breaking the grains.

Garnish with fresh coriander leaves.

Serve the Aloo Pulao hot with raita, pickle, or any curry of your choice.