Wash the rice and soak for 20 minutes.
Heat the oil in a pan and add the cinnamon, bay leaves, cumin seeds, cardamoms and onion and cook for 2 minutes, then add the ginger and garlic, potato, salt and turmeric and cook for 1 minute.
Drain the rice and put it in the pan and stir to mix. Pour water and coriander leaves and cover the pan with a lid and cook for 15 to 20 minutes. Remove from the heat and leave covered for 10 minutes and serve.
Tip: Tastes good with yogurt.
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