Fragrant Onion and Curry Leaf Rice Pilaf

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

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

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

4.Stir in the fresh curry leaves and sauté for another minute until fragrant.

5.Add the turmeric powder and red chili powder, stirring well to combine with the onions and curry leaves.

6.Add the chopped tomato and cook for 3-4 minutes until the tomato softens and blends into the mixture.

7.Add the soaked and drained basmati rice to the pot, gently stirring to coat the rice with the onion and spice mixture.

8.Pour in the 4 cups of water and add salt to taste. Bring the mixture to a boil.

9.Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.

10.Remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the rice to fluff up.

11.Fluff the rice gently with a fork, then sprinkle the crushed groundnuts on top for added crunch. Garnish with fresh coriander leaves before serving.