Varhadi Aloo Bhat

Cube the potatoes into medium pieces and set aside. Wash the rice thoroughly under running water until the water runs clear, then drain completely.

Finely mince the ginger. Chop the green chillies and coriander leaves. Toast the coriander seeds in a dry pan over medium heat for 2-3 minutes until fragrant, then grind them to a coarse powder.

Heat oil in a heavy-bottomed pot or deep pan. Add the cinnamon pieces and allow them to infuse into the oil for 1 minute until lightly fragrant.

Add the minced ginger and chopped green chillies to the pot and sauté for 2 minutes until the raw aroma is released.

Toss in the cubed potatoes and stir-fry them for 4-5 minutes until they are lightly coated with oil and begin to brown at the edges.

Add the washed rice to the pot and gently mix it with the potatoes and spices, ensuring the rice is evenly distributed. Fry for 2-3 minutes.

Whisk the yoghurt in a bowl and pour it into the pot, stirring continuously to coat all the rice and potatoes evenly. This prevents lumping.

Add the ground coriander seeds, turmeric powder, grated dry coconut, and salt to taste. Mix well for 1-2 minutes until all ingredients are incorporated.

Add enough hot water to cook the rice (approximately 3 cups) and bring the mixture to a boil. Stir once, then reduce the heat to low and cover with a tight-fitting lid.

Simmer gently for 15-18 minutes without lifting the lid, allowing the rice and potatoes to cook through and absorb the spiced yoghurt broth.

Turn off the heat and let the pot rest, covered, for 5 minutes to allow the grains to settle and firm up.

Fluff the rice gently with a fork and fold in the chopped coriander leaves and fried cashews. Transfer to a serving dish and serve hot.