Wash the rice under flowing water to remove any dust.

Cut the washed potatoes into thin strips.

Combine ginger, green chilies, cilantro, turmeric and potatoes in a bowl and mix well.

 Allow this mixture to marinate while you prepare the rest of the dish.

Keep a heavy pan on heat , add 2 tblsp vegetable oil, when the oil becomes hot, add mustard seeds.

Cover the pan, since the seeds will sputter and pop.

Then add cloves, cinnamon and bay leaves. Fry for 1 minute and put the minced onions and cook for another 2 - 3 minutes, until the onions start turning slightly brown.

Now, put the marinated potatoes, rice, salt, lime juice and water. Mix well and bring to a full boil.

Reduce the heat to low, cover with a tight-fitting lid and simmer for 20- 25 minutes, until the rice is tender and fluffy. Remove from heat and let the rice sit for 10 minutes. Fluff slightly and transfer to a serving platter.