Spicy Tomato Rice Delight

1.Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 20 minutes, then drain.

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 finely chopped onion to the pot and sauté until it turns golden brown, about 5-7 minutes.

4.Stir in the chopped tomatoes and green chilies. Cook for about 5-6 minutes until the tomatoes soften and release their juices.

5.Add the turmeric powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes to allow the spices to blend with the tomato mixture.

6.Add the soaked and drained rice to the pot, stirring gently to coat the rice with the tomato and spice mixture.

7.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.

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

9.Garnish with fresh cilantro and serve hot.