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Start by melting the butter in a pot.
Add the whole spices, bay leaves, cinnamon sticks, cloves, and black cardamom.
Next, toss in the onions and stir them well.
Cover the pot and let the onions cook until they turn a rich brown color, which will enhance the flavor of the rice.
Prepare the green chillies and potatoes by dicing them to your preference.
Once the onions are beautifully browned, add the garlic and ginger.
Stir in the tomato passata, followed by a tablespoon of garam masala, two tablespoons of coriander powder, one tablespoon of salt, and one tablespoon of seeds.
If you like it spicy, add a few dried red bullet chillies.
Mix everything together and add a splash of water to loosen the mixture.
Incorporate a generous dollop of yogurt to blend the flavors.
Add the diced potatoes and cover the pot to let them soften for a few minutes.
Stir in two handfuls of frozen peas directly into the mixture.
Gently fold in the soaked and drained rice.
Using the same cup you measured the rice with, add double the amount of boiling water.
Allow the mixture to bubble until half of the water has evaporated, then give it a gentle stir.
Cover the pot, reduce the heat to low, and set a timer for 15 minutes.
When the timer goes off, the dish should be fluffy, steamy, and full of spices.