Masala Onion Tomato Rice Pilaf

1.Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

2.In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and mustard seeds, and let them sizzle for a few seconds until fragrant.

3.Add the sliced onions to the pot and sauté until they turn golden brown, about 5-7 minutes.

4.Stir in the minced garlic, grated ginger, and slit green chili. Sauté for another 2 minutes until the raw smell disappears.

5.Add the chopped tomatoes to the pot and cook until they soften and break down, about 5 minutes.

6.Sprinkle in the turmeric powder, garam masala, red chili powder, and salt. Mix well and cook for another 2 minutes to allow the spices to bloom.

7.Add the drained basmati rice to the pot and gently stir to coat the rice with the spice mixture.

8.Pour in 2 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes until the rice is cooked and the water is absorbed.

9.Once cooked, remove the pot from heat and let it sit covered for an additional 5 minutes. Fluff the rice gently with a fork.

10.Garnish with fresh cilantro before serving.