Wash basmati rice and soak in water for 30 mins.

Pressure cook baby potatoes in enough water. Peel the skin and keep aside.

Except kal paasi and bay leaf, crush the spices together in a mortar and pestle.

Chop onions and tomatoes into Juliennes.

In a bowl whisk together yogurt, red chili powder, garam masala powder, amchur powder, salt and ginger garlic paste.

Add baby potatoes and mix gently to coat well. Cover the bowl and let it rest in the fridge for 30 mins at least. You can also rest it overnight in the fridge.

Heat a heavy bottomed pan with 4 tbsp oil and add the marinated baby potato mixture.

Cook over medium flame for 7-10 mins mixing occasionally for the mixture to reduce and become firm. When it is completely dry, take off fire and keep aside.

Heat a pressure cooker pan with ghee. Add cashew nuts and roast till golden brown. Drain and keep aside.

Add remaining 3 tbsp oil to the ghee.

Add bay leaf, kal paasi and the crushed spices and sauté for a minute till the aroma arises.

Add onions and sauté till pink. Add ginger garlic paste, tomatoes and ¾ cup mint leaves and cook till the tomatoes become mushy and the mint shrinks.

Add red chili powder, coriander powder, turmeric powder and mix well.

Add the roasted baby potato mixture, salt and mix gently.

Add drained basmati rice, 3 ½ cups water, remaining mint leaves and give it a stir.

Let the mixture start bubbling, now close the pan with a lid.

Pressure cook over medium flame for 2 whistles and switch off.

Open the lid after the pressure is released, fluff gently with a fork.

Top with roasted cashew nuts set aside.

Serve this baby potato biryani hot with any raita of your choice.