Creamy Ghee Rice with Spiced Potatoes

1Rinse the rice (1 cup) under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

2In a large pot, heat the ghee (2 tablespoons) and oil (1 tablespoon) over medium heat. Add the cumin seeds (1 teaspoon) and let them sizzle for a few seconds until fragrant.

3Add the diced potatoes (2 medium) to the pot and sauté for about 5-7 minutes until they start to soften.

4Stir in the turmeric powder (1 teaspoon), garam masala (1 teaspoon), salt, and pepper. Cook for another 2-3 minutes, allowing the spices to coat the potatoes (2 medium) evenly.

5Add the soaked and drained rice (1 cup) to the pot, stirring gently to combine with the potatoes (2 medium) and spices.

6Pour in the milk (2 cups) and enough water to cover the rice (1 cup) by about an inch. Bring the mixture to a boil.

7Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice (1 cup) is cooked and the liquid is absorbed.

8Remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.

9Fluff the rice (1 cup) with a fork before serving, and enjoy your creamy ghee (2 tablespoons) rice (1 cup) with spiced potatoes (2 medium).