Spicy Potato Tomato Rice

1Rice Preparation Wash the basmati rice (1 cup) under running water until the water runs clear. Soak the rice in enough water for 30 minutes, then drain and set aside.

2Tempering In a large pan, heat the oil over medium heat. Add the mustard seeds (1 teaspoon), cumin seeds (1 teaspoon), cinnamon stick (1), bay leaves (2-3), cloves (2-3), and cardamoms. Let them splutter for a few seconds until fragrant.

3Cooking Potatoes (2 large) Add the sliced onions and sauté until they turn golden brown. Add the diced potatoes (2 large) and cook until they are slightly tender, about 5-7 minutes.

4Adding Tomatoes (2 medium) and Spices Stir in the chopped tomatoes (2 medium) and let them cook until they soften and release their juices. Add the spice mix and mix well to coat the veggies evenly.

5Cooking the Rice Add the drained rice to the pan and gently mix everything together. Pour 2 cups of water, season with salt, and bring to a boil. Reduce the heat to low, cover the pan, and let it cook for 15-20 minutes or until the rice is cooked through and the water is absorbed.

6Final Touch Once the rice is cooked, gently fluff it with a fork. Garnish with chopped cilantro leaves and serve hot with raita or a side salad.