Spicy Tomato Rice with Caramelized Onions

1Heat some oil in a large pan over medium heat. Add the cumin seeds (1 teaspoon) and let them sizzle for a few seconds.

2Add the sliced onions (2) and sauté until golden brown and caramelized. This may take about 15-20 minutes. Stir occasionally.

3Once the onions (2) are caramelized, add the chopped tomatoes (3) and green chilies (2). Cook until the tomatoes (3) soften and release their juices.

4Add the basmati rice (1 cup) to the pan and stir well to coat the rice with the onion-tomato mixture.

5Sprinkle turmeric powder (1 teaspoon), chili powder (1 teaspoon), garam masala (1 teaspoon), and salt over the rice. Mix everything thoroughly.

6Pour water (2 cups) into the pan and bring it to a boil. Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and the water (2 cups) is absorbed.

7Fluff the rice with a fork and garnish with fresh cilantro leaves before serving.