Spicy Aloo Tomato Rice

1Rinse the basmati rice (2 cups) under cold water (4 cups) until the water (4 cups) runs clear. Soak it in water (4 cups) for 30 minutes, then drain.

2In a large pot, heat the oil (2 tablespoons) over medium heat. Add the cumin seeds (1 teaspoon) and let them sizzle for a few seconds until fragrant.

3Add the chopped onions and sauté until they turn golden brown.

4Stir in the diced potatoes (2 medium) and cook for about 5 minutes, stirring occasionally until they start to soften.

5Add the chopped tomatoes (2 medium) and green chillies (2-3). Cook until the tomatoes (2 medium) are mushy and the oil (2 tablespoons) starts to separate from the mixture.

6Sprinkle in the turmeric powder (1 teaspoon), red chili powder (1 teaspoon), and salt. Mix well and cook for another 2 minutes.

7Add the soaked and drained rice to the pot, gently stirring to combine with the potato and tomato mixture.

8Pour in the water (4 cups) and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the rice is cooked and the water (4 cups) is absorbed.

9Once cooked, remove from heat and let it sit covered for another 5 minutes. Fluff the rice with a fork and sprinkle garam masala (1 teaspoon) on top.

10Garnish with fresh coriander leaves before serving.