Spicy Masala Rice with Potatoes and Tomatoes

1Rinse the 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.

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

3Add the chopped onions and green chillies (2) to the pot. Sauté until the onions turn golden brown.

4Stir in the diced potatoes (2 medium) and cook for about 5 minutes, stirring occasionally until they start to soften.

5Add the chopped tomatoes (2 medium) and cook for another 5 minutes until they break down and become saucy.

6Sprinkle in the turmeric powder (1 teaspoon), red chilli powder (1 teaspoon), and salt. Mix well and cook for 2-3 minutes to allow the spices to blend.

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

8Pour in the water (4 cups) and bring the mixture 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 (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 sprinkle garam masala (1 teaspoon) on top before serving.