Method:

1. Dry roast red chillies and coriander seeds till golden brown , then grind it along with other ingredients listed under 'to grind' to a fine paste with little water.Set aside.Soak basmati rice for 15-20mins.
   
2. Chop the potatoes into half(mine was little big do halved it), prick holes with a toothpick and add it along with the ingredients listed under 'for the marinade' and marinate for 15mins. Then deep fry / toast them till golden brown, set aside. Fry 1 onion chopped lengthwise to golden brown.Set aside.
   
3. Heat oil + ghee in a pressure cooker - add the items under 'to temper' then add onion, ginger garlic paste and fry till slightly browned then add tomato puree and cook till raw smell leaves.
   
4. Then add the coriander paste along with garam masala powder, saute for few mins till raw smell leaves then add roasted/fried potatoes and give a quick stir.Add required salt.
   
5. Add the presoaked rice, then water and pressure cook for 3-4 whistles.Once pressure releases fluff it up with a fork.
   

My Notes:

• Make sure to prick holes so that the masala marinade gets inside the baby potatoes but be careful prick gently.
• My small potatoes were like mini atom bombs ;) so I halved them. If you have smaller ones just use them as such
• This is little spicy so adjust green chillies and red chillies according to your spice level.
• You can use normal potatoes chopped into cubes too.