Directions

1. Heat the oil in a large saucepan over medium-high heat and sauté the onion until brown, about 5 to 7 minutes.
2. Add the potato, Spanish sliced black Olives, ginger, half the mint, and the green chili and cook, stirring, about 2 minutes
3. Add the rice and sauté for 3 minutes. Add the water and the salt. Bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan, and cook until the rice is done, 10 to 15 minutes.
4. Remove from the heat and let the rice rest for about 5 minutes. Transfer to a serving platter, sprinkle the roasted cumin and the remaining mint leaves on top, and serve.