Spicy Coriander Rice with Ground Nuts

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

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

3Add the chopped onion (1 large) and green chillies (2) to the pot. Sauté until the onions are translucent and lightly golden, about 5-7 minutes.

4Stir in the turmeric powder (1 teaspoon) and garam masala (1 teaspoon), cooking for another minute to release the spices' flavors.

5Add the soaked and drained rice (2 cups) to the pot, stirring gently to coat the rice (2 cups) with the spices and onion (1 large) mixture.

6Pour in 4 cups of water and add salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice (2 cups) is cooked and the water is absorbed.

7Once the rice (2 cups) is cooked, remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.

8Fluff the rice (2 cups) with a fork and gently fold in the ground nuts (½ cup) and chopped coriander before serving.