Spicy Potato and Tomato Rice with Garlic Ghee

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

2In a large pot, heat 2 tablespoons of ghee (3 tablespoons) over medium heat. Add the cumin seeds (1 teaspoon) and mustard seeds (1 teaspoon), and let them sizzle for a few seconds until fragrant.

3Add the sliced onions and green chillies (2) to the pot. Sauté until the onions are translucent and golden brown.

4Stir in the minced garlic (4 cloves) and cook for another minute until fragrant.

5Add the diced potatoes (2 large) and chopped tomatoes (2 large) to the pot. Cook for about 5-7 minutes, stirring occasionally, until the potatoes (2 large) are slightly tender.

6Sprinkle in the turmeric powder (1 teaspoon), red chili powder (1 teaspoon), garam masala (1 teaspoon), salt, and pepper. Mix well to coat the vegetables with the spices.

7Add the soaked and drained rice (2 cups) to the pot, and gently stir to combine with the vegetables and spices.

8Pour in 4 cups of water 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 (2 cups) is cooked and the water is absorbed.

9In a separate small pan, heat the remaining tablespoon of ghee (3 tablespoons). Add the toasted bread cubes and sauté until they are golden and crispy. Set aside.

10Once the rice (2 cups) is cooked, remove it from heat and let it sit covered for 5 minutes. Fluff the rice (2 cups) with a fork and stir in the milk (1 cup) for creaminess.

11Serve the spicy potato and tomato rice (2 cups) hot, topped with crispy bread cubes.