Tahiri (Turmeric Potato and Pea Rice)

Rinse the rice in several changes of cold water until the water runs almost clear. Cover with fresh water and soak for 20 minutes, then drain well in a sieve. Use this time to slice the onion, cube the potatoes and chop the tomato and herbs.

Heat the oil or ghee in a heavy pot over medium heat. Add the cumin, cardamom, cloves, cinnamon and bay leaf and let them sizzle for 30 seconds until fragrant.

Add the sliced onion and fry, stirring often, for 7 minutes until soft and light golden brown.

Stir in the ginger-garlic paste and cook for 1 minute until the raw smell goes. Add the tomato, green chillies, turmeric, chilli powder, coriander powder and salt, and cook for 4 minutes until the tomato breaks down and the oil begins to separate.

Add the potatoes and yogurt and stir well. Cook for 3 minutes, then add the peas and stir to coat everything in the masala.

Add the drained rice and gently fold it in for 1 minute, taking care not to break the grains. Pour in the hot water, add half the coriander and mint, and taste the liquid; it should be slightly salty.

Bring to a boil over high heat and cook uncovered for about 5 minutes, until the water has reduced to the level of the rice and small holes appear on the surface.

Cover with a tight lid, reduce the heat to the lowest setting and cook for 12 minutes, until the rice is tender and the potatoes are soft when pierced with a knife.

Turn off the heat and rest, still covered, for 5 minutes. Fluff gently with a fork from the edges, scatter over the remaining coriander and mint, and serve.