To begin making the Baby Potatoes Pulao Recipe, wash and soak the basmati rice in enough water until further cooking.

Peel the skin of the baby potatoes and keep them immersed in a bowl of water to avoid discoloration.

Heat ghee in a heavy bottomed pan, drain the potatoes from water, dry them using a kitchen towel and then fry in the ghee until they turn golden in colour. Drain them on a kitchen towel and keep aside.

In the same pan, add the whole garam masalas including star anise, bay leaf, cloves, green cardamoms, cinnamon stick and let them release its aroma into the ghee.

Add the thinly sliced onions and saute until they turn brown. Add the ginger garlic paste and saute for 2 minutes.

Add in the tomatoes and slit green chillies and saute till the tomatoes turn mushy.

Now whisk in the red chilli powder, coriander, and garam masala into a bowl of curd to a smooth texture and add it to the pan.

Add the fresh coriander and min leaves and cook this mixture until all the masalas are well combined and the oil separates out.

Now, drain and add the soaked basmati rice to the pan, fried baby potatoes, 2-1/2 cups of water, season with salt, lemon juice and let it simmer for 20 minutes with the lid closed until the rice and baby potatoes are cooked.

Once the rice and potatoes are cooked, switch off the heat, fork up the rice and mix gently.

Serve the Baby Potatoes Pulao Recipe along with Cucumber Green Chilli Raita, Kachumber Salad and a roasted Papad for the lunch box or for the weekend brunch at home.