Spicy Tomato Rice with Aromatic Spices

1Rinse the rice (1 cup) under cold water (2 cups) until the water (2 cups) runs clear. Soak it in water (2 cups) for about 30 minutes, then drain and set aside.

2In a large pot, heat 2 tablespoons of oil over medium heat. Add the cumin seeds (1 teaspoon) and crushed cardamom pods, and sauté for about 30 seconds until fragrant.

3Add the finely chopped onion (1 large) to the pot and sauté until it turns golden brown, about 5-7 minutes.

4Stir in the chopped tomatoes (2 medium) and cook until they soften and start to break down, about 5 minutes.

5Add the red chilli powder (1 teaspoon), turmeric powder (½ teaspoon), and dhaniya powder to the mixture. Stir well and cook for another 2-3 minutes to allow the spices to blend.

6Add the soaked and drained rice (1 cup) to the pot, stirring gently to coat the rice (1 cup) with the spice mixture.

7Pour in 2 cups of water (2 cups) and add salt to taste. Bring the mixture to a boil.

8Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 15-20 minutes, or until the rice (1 cup) is cooked and the water (2 cups) is absorbed.

9Remove the pot from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice (1 cup) with a fork before serving.