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Ingredients: Basmati Rice – 1½ glasses (375 g) (soaked for 40 minutes) Potatoes – 2 medium, cut into small cubes Green Peas – 1 cup Desi Ghee – 3 big spoons Onion – 1 medium, thinly sliced Tomato – 1 medium, finely chopped Coriander Leaves & Mint Leaves – ½ cup (combined) Green Chilies – 4–5, slit Ginger–Garlic Paste – 2 tablespoons Green Chili Paste – 1 tablespoon Green Cardamom – 4 pods Black Cardamom – 1 pod Cinnamon Stick – 1 piece Cloves – 6 Bay Leaves – 3 Star Anise – 3 White Cumin Seeds – 1 teaspoon Black Cumin Seeds – ½ teaspoon Black Peppercorns – 1 tablespoon Coriander Seeds – 1 tablespoon Fennel Seeds – 1 tablespoon (Dry roast and grind coriander & fennel seeds together) Salt – 1½ tablespoons (or to taste) Yogurt (Curd) – ½ cup Water – 3½ cups Method: 1: Heat a heavy-bottom pot on medium-high flame. Add desi ghee and let it melt. 2: Add sliced onions and fry until light golden brown. 3: Add whole spices: green cardamom, black cardamom, cinnamon, cloves, bay leaves, and star anise. Sauté until aromatic. 4: Add black peppercorns, white cumin seeds, and black cumin seeds. Mix well. 5: Add potato cubes and sauté for 1–2 minutes. Then add green peas and mix. 6: Add chopped tomatoes, salt, and cook until tomatoes soften. 7: Add ginger-garlic paste and green chili paste. Mix well. 8: Cover and cook on low flame for a few minutes so tomatoes release moisture. 9: Open the lid, stir gently, then add yogurt and mix well. 10: Add coriander and mint leaves. Cook for another minute. 11: Add 1 cup water, cover, and cook until potatoes are almost tender. 12: Add the coriander–fennel powder and mix. Check potato doneness. 13: If peas need more cooking, cover and steam for another 5 minutes. 14: Add 1¼ cups water and whole green chilies. 15: Spread soaked rice evenly over the gravy and gently mix. 16: Add remaining water, check salt, and adjust if needed. 17: Cover and cook on medium flame for 10 minutes. 18: Reduce flame to low and cook for another 5–6 minutes. 19: Turn off heat and let the pulao rest for 5 minutes. 20: Fluff gently and serve hot with green chutney or raita.