• ½ teaspoon black peppercorns
• ½ teaspoon cumin seeds
• 6 Cardmoms
• 8 Roasted Cashews
• 2 cloves
• Bay leaves (t torn pieces)
• 1 medium size cinnamon stick
• 1 cup frozen peas
• 2 medium gold potatoes (approx. ½ pound), cut into quarters OR 4 small gold potatoes (approx. ½ pound), cut in half
• 1 ¼ teaspoons salt (omit ¼ tsp if not using potatoes)
• ½ teaspoon Garam Masala
• Mint leaves for garnish

Preparation:

• Cook Rice ahead of time and set aside to cool completely.
• Add all of the mint paste ingredients into a blender and puree. Set aside for now.
• In a large skillet, heat oil in medium heat. Allow it a minute to heat up, then add the spices and stir. Once the cumin begins to brown, add the mint puree.
• Sautee the mint puree for 4-5 minutes or until most of the liquid from the mint puree evaporates, then add the rice, water, frozen peas, potatoes, salt and garam masala. Stir it every 30secs. 
• Once Mint pure is sauteed well (oils separates from the Mint), then add cooled Rice and mix well. Let it sit for another 2 mins without lid.
• Plate it into large platter and Garnish as desired.