This one again is one of my mom's recipes. It literally took about half an hour (tops 40 minutes) to prepare. My mom adds a touch of ginger powder and a touch of that powder, but believe me this version is spectacularly delicious and satisfying!! I like lots of potatoes in this recipe, the Russet completely melts in your mouth when cooked. Stir mixture once when you add water, but do not restir while cooking, you can give it a nudge by the handle once in awhile throughout cooking process.
3-4 tablespoons canola oil
1 ½ cups basmati rice, rinsed couple of times in cold water and drained
Fresh black pepper