This recipe flows much more smoothly if you actually do the mise en place.  No, don’t ask me what that is.  You are a grown-up.  You know how to use the internet.

Ingredients

Cumin rice

• ½ tsp black cardamom seeds (or 2 pods)
• 1 tsp cumin seeds
• ¼ tsp of ground cinnamon
• 1 cup of long-grained rice
• ½ tsp salt
• ½ tsp garam masala
• ¼ tsp chili powder
• 1 tbsp of ghee or oil of choice
• 2 bay leaves
• 2 ½ cups of water

Curry-roasted potatoes

• 3 medium russet potatoes, peeled and cut into 1-inch cubes
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• 1 teaspoon yellow curry powder
• ¼ teaspoons ground ginger
• ¼ teaspoon sweet paprika powder
• ¼ teaspoon garlic powder
• ¼ teaspoon course ground pepper
• Juice of 1 small lime

Method

1. Place cardamom and cumin seeds in a tiny bowl.
2. In a separate small bowl place the rice’s ground spices.
3. In a medium-size bowl put the potatoes and olive oil.  Sprinkle in the potatoes’ ground spices.  Toss together.
4. Place the ghee in the Speedi pot on “sear/saute” level Hi5.  
5. When the ghee seems hot, pour the cumin and cardamom in.  Cook them until the cardamom or cumin becomes fragrant, or the cumin starts to brown just a bit, whichever comes first.  I usually keep my eyes open for where the ghee puddles to place the spices, not on the most ghee-less spots.  That way the flavors meld into the ghee.
6. Place the rice’s ground spices into the pot.  Mix and cook for a minute.
7. Pour in the rice and stir until all the rice is covered with ghee.  
8. Add the bay leaves and water.
9. Add the crisper tray try to the upper level.  Pour the potatoes onto the tray in an even layer.
10. Lower the lid and continue to cook at the same setting for 13 minutes.
11. Turn off the Speedi.  Turn it on again.  Set it to “bake/roast” at 390°F for 11 minutes.
12. Turn off and and put in serving dishes.  Squeeze the juice of the lime over the potatoes.

Note

Next time add 1 cup of raisins to the rice while it’s cooking, and use 1 tbsp of curry powder with the potatoes.  Consider also adding half a cup of shredded carrots to the rice.