Aaloo ki Tehri - Turmeric + cumin scented rice pullao with baby potatoes

Many Sunday mornings I would wake late, only to be greeted with the intoxicatingly simple aromas of Aaloo ki Tehri - a family favourite rice dish which is fragranced with turmeric, vibrantly yellow in colour and tasted undefinably delicious. Served best with a raita of cucumber and mint - this was a Sunday lunch I would wait for. To my mother this was her stable recipe for days she was not in the mood to cook much else, as Aaloo ki Tehri, as humble as it may seem, is a complete meal in itself. Somehow, this would be the one meal my father would not miss his meat. It maybe for his childhood memories of Aaloo ki Tehri resonated mine. Homely, comfort and simplicity on a plate, was somehow just enough.From what I know, Aaloo ki Tehri finds it's links in the Indian province of Uttar Pardesh (UP), which is where my father's family were from. Mainly a huge Muslim meat-eating part of the country, this was one of their very rare and treasured rice and vegetable dishes. The version in India is slightly different and has changed and evolved by families that migrated to Pakistan in 1947, taking out a couple of ingredients and adding a few. A great favourite of my Dadi's (father's mother), this is a recipe handed down from her to my mother. An exhange of many recipes happened between the two, as my mother's largely Punjabi cooking techniques completely changed in to the U.P. style of cooking. My cooking techniques hence are  U.P. but have fused with local Pakistani ones, and my cooking therefore is true marriage of styles.This dish always makes me feel wholesome, comfortable and takes me back to a time of safety, security and carelessly happy family lunches. I find this can grace a summer/spring table just as well as a winter one. Ingredients:2 tbsp vegetable oil1 tsp cumin seeds1 red onion, peeled and chopped into half moons1/2 tsp garlic puree (using fresh garlic)1/2 tsp grated ginger1 tomato, chopped roughly500 g basmati rice (washed and soaked in tap water for 30 minutes prior to cooking)1-2 tsp ground turmeric10-12 small baby potatoes, cut into half (slightly par-boiled, before adding to rice)Salt to tasteWaterTo garnish:Chopped corianderChopped green chilliChopped dillMethod:1. Heat oil in a saucepan (use one with a tight-fitting lid). Once hot, add the cumin and allow to pop.2. Next add the onions till translucent, add ginger and garlic and cook until the raw aroma disappears.3. Add the chopped tomato and fry until soft. Now add drained rice, potatoes and turmeric. Stir until the rice is covered in the onions and oil and turns quite yellow.4. Cover with water, enough to just cover the rice. Place lid on top and reduce flame/heat to low. Cook on a simmer until rice is cooked though, carefully sit rice with a fork to avoid grains breaking. If rice is not cooked through, add a couple of splashes of water and cover again. If over cooked or mushy, remove lid and fan the rice and fluff up rice with a fork.5. Serve hot with a raita and the garnish. (especially the chillis as none are added when cooking, so as not to add to the yellow colour of the rice!)