Spicy Tomato Rice with Green Chilli

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

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

3Add the finely chopped onion (1) and sauté until it turns golden brown.

4Stir in the minced garlic (2 cloves) and grated ginger (1 teaspoon), cooking for another minute until fragrant.

5Add the chopped tomatoes (3 medium) and green chillies (2) to the pot. Cook until the tomatoes (3 medium) soften and release their juices, about 5-7 minutes.

6Sprinkle in the turmeric powder (1 teaspoon), red chilli powder (1 teaspoon), and salt. Mix well and cook for another 2 minutes to combine the spices with the tomato mixture.

7Add the drained rice (2 cups) to the pot, stirring gently to coat the rice (2 cups) with the tomato mixture.

8Pour in 4 cups of 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 (2 cups) 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 (2 cups) with a fork and stir in the chopped coriander before serving.