Spicy Mirchi Onion Potato 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 and set aside.

2In a large pot, heat the oil (2 tablespoons) over medium heat. Add the cumin seeds (1 teaspoon) and mustard seeds (1 teaspoon), and let them splutter.

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

4Stir in the ginger-garlic paste (1 teaspoon) and slit green chilies, (2-3) cooking for another minute until fragrant.

5Add the diced potatoes (2 medium) and sauté for about 5 minutes until they start to soften.

6Sprinkle in the turmeric powder (½ teaspoon), red chili powder (1 teaspoon), and salt. Mix well to coat the potatoes (2 medium) and onions with the spices.

7Add the soaked and drained rice to the pot, gently stirring to combine with the vegetables and spices.

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 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) and chopped coriander leaves on top before serving.