Heat oil in a large pan over medium heat. Add cumin seeds, cinnamon, cloves, and cardamom pods. Fry for 1-2 minutes until aromatic.

Add sliced onions and cook until golden brown, stirring occasionally.

Stir in ginger garlic paste and green chillies. Cook for 1-2 minutes until fragrant.

Add chopped tomatoes, turmeric, red chilli powder, and garam masala. Cook until tomatoes soften.

Mix in the cubed potatoes and coat with the masala mixture. Cook for 5 minutes.

Add yoghurt and curry leaves. Stir well and cook for another 5 minutes.

In a separate pot, bring 500 ml water to a boil with a little salt. Add soaked basmati rice and cook until 70% done. Drain.

Layer the partially cooked rice over the potato masala in the pan. Cover tightly and cook on low heat for 15-20 minutes until rice is fully cooked.

Garnish with chopped coriander and mint leaves. Serve hot with raita or salad.