Peel and chop the potatoes into medium pieces. Sprinkle the turmeric and red chilli over it and toss it to coat.

Meanwhile, grind all the ingredients under "for ground paste" till smooth. Add little water if necessary.

Heat the oil and add the potatoes. Toss around till the outer is slightly charred and fried, not necessary it is cooked completely.

Drain the potatoes and set aside on a kitchen towel.

To this oil (add more if necessary), add the onions with a sprinkle of sugar and fry till golden brown. Drain half of it and set aside.

Add the ground paste to the remaining onion and saute till the masala smells cooked. The process may take around 10 minutes, so be patient. Stir occasionally to avoid the masala sticking to the pan.

Once the masala is cooked, add in the potatoes and cook on simmer for around 5 minutes. Switch off and set aside.

In a large saucepan, to cook the rice, add the water and all whole spices along with salt and bring to boil.

Add the rice and after it comes to a rolling boil, keep the flame on simmer and cook till the water is all absorbed. The rice will be partly cooked with a little bite inside.

For dum, in a saucepan, spread a thin layer of rice. Spread half the potato mixture on top.

Spread half the rice and sprinkle half the mint - coriander leaves, reserved fried onions and garam masala.

Then top with remaining potato mixture and finish off with rice.

Sprinkle the remaining dum ingredients and the rose water. Tightly close with aluminuim foil and a lid.

Keep on a hot plate and cook on high for five minutes. Reduce the flame to minimum and keep untouched for 20 minutes.

Switch off and keep as is till the time of serving.

For serving, fluff up with a spatula and serve hot with raita and pickle!