Prepare the pot by greasing it with some cooking oil. I used a 22cm nonstick pot with a lid.

Fill a large pot with approximately 1 liter of water. add 1 tbsp of salt. Bring to a boil over medium-high heat. Add the rice and stir it a couple of times gently with a slotted spoon to make sure the grains are not clumping together.

Cook until al dente ( slightly tender but still not fully cooked) 5 to 8 minutes, or as needed (the time might vary with different types of rice).

Do not leave it at this stage. Watch the rice carefully, it tends to foam up and overflow. You may reduce the heat only a little bit, but will need to maintain a continuous boil. Give it a gentle stir once in a while to make sure the rice does not stick to the pan.

Make sure to remove the rice and drain it at the right time. Check the rice to make sure it is cooked. Take a grain and check the texture between your fingers. The par-boiled rice is ready when it is soft around the edges but still firm (not crunchy) in the center.

You will need 2 medium to large potatoes. Wash the potatoes very well. I didn’t peel them and it is up to you.

Slice the potatoes very thin as evenly as possible.

Sprinkle the top with 1/4 teaspoon of turmeric powder and a pinch of salt. Stir to coat all the slices. It will also stop the potatoes from turning brown as you get the rice ready to steam.

If you use starchy potatoes, rinse them to wash off excess starch – this will help during the crisping process.

Add 1 tablespoon of vegetable oil to the bottom of the pot. Heat the oil over medium-high until it just starts to sizzle. Then turn the heat off, remove the pot from heat, and tilt the pot to spread the oil. slightly shake the pan

Starting from the outer edge of the pot, arrange the potato slices with each slice overlapping the previous one slightly. (try not to overlap them too much to cook them evenly to crisp up) Continue until the bottom of the pot is covered. Sprinkle with 1 tablespoon of oil.

Cook uncovered over medium heat for 5 minutes.

Combine warm water and turmeric powder in a medium bowl.

In another bowl, whisk together yogurt, oil, and 1 tablespoon of turmeric water. Add one-third of the cooked rice and mix well.

Layer yogurt rice on top of the potatoes and pat down to fill any gaps between the potatoes with the back of a spoon.

Then layer the remaining rice and gently pat down to the shape of the saucepan. Dot the top layer of the rice with the butter cubes, then drizzle the remaining turmeric water all over the top. Take the end of a tablespoon and gently poke about 5 small holes in the rice to allow steam to escape while cooking.

Wrap the lid in a kitchen towel and secure it so as not to get caught on fire. Cover the pot and place over medium-high heat for about 4-5 minutes. Reduce heat to low and continue to cook until golden brown, for 20 to 25 minutes, or until the potatoes and rice around the edges are golden and crispy. Keep an eye on it, all the way through the cooking process to make sure the bottom layer crisps nicely but does not get burned.

When it is cooked enough, turn off the heat and remove the pot. Let the pot cool down slightly. Remove the lid from the cooking pot. Take a serving dish that covers the opening of the saucepan and place it on top.

Carefully flip the pot over, so the bottom crispy layer will be on top.

Serve right away and enjoy!