In a mixer jar, take all the ingredients for the chutney and grind to a fine paste adding very little water.

Peel the potatoes, prick all over with a tooth pick and mix the green chutney.

Let it marinate for 1 hour.

Wash and soak basmati rice for 30 minutes.

Drain water and set it aside.

Heat ghee in a pan and add the whole spices.

Add onions and saute until translucent.

Add ginger garlic paste and fry for a few seconds.

Add the marinated potatoes and cook on low flame until they are half done and the water content is evaporated.

Now add the basmati rice, give a quick stir.

Add water and salt and cook until 75% done.

Now mix the rice for once , cover and set the flame on low.

Cook for 15 minutes or until all the water are absorbed.

Remove from flame and set aside for 10 minutes before serving.