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Ingredients
  • 1 cup basmati rice, thoroughly rinsed
  • 2 tablespoons ghee, plus more for serving
  • 1 (1-inch) cinnamon stick
  • 1 black cardamom pod (or 2 green cardamom pods), see Tip
  • 1 bay leaf
  • 1½ teaspoons cumin seeds
  • 1 teaspoon black peppercorns
  • ½ teaspoon ground turmeric
  • 1 small onion, thinly sliced
  • 1 green chile, such as Thai bird’s eye or Serrano, slit in half lengthwise (optional)
  • 1 medium russet potato, cut into small cubes
  • 2 medium carrots, cut into 1-inch sticks
  • ½ cup frozen peas (no need to thaw)
  • 1½ teaspoons coarse kosher salt (such as Morton)
  • Plain yogurt, for serving
Steps
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