1 cup basmati rice 2 medium-sized potatoes - washed 1 small onion - diced into small pieces small piece of ginger 2 green chilies - deseeded and minced 6 cloves 1/4 tsp cinnamon powder 2 small bay leaves 1/4 tsp turmeric 1/4 tsp mustard seeds 10 - 12 drops of lime juice 1 tsp salt 1-1/2 cup water 2 tblsp vegetable oil cilantro leaves - washed and cut.

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.