Onion Tomato Masala Rice

1Rinse the basmati rice (1½ cups) under cold water (3 cups) until the water (3 cups) runs clear. Soak the rice in water (3 cups) for 15 minutes, then drain and set aside.

2Heat 1 tablespoon of oil in a heavy-bottomed pan or pressure cooker on medium heat using your induction stove.

3Add cumin seeds (½ teaspoon) and let them splutter for a few seconds.

4Add the thinly sliced onions and sauté until they turn golden brown, about 7-8 minutes, stirring frequently to avoid burning.

5Add the ginger-garlic paste (1 teaspoon) and green chilies (2) (if using), sauté for 1-2 minutes until the raw smell disappears.

6Add the chopped tomatoes, turmeric powder (½ teaspoon), red chili powder (1 teaspoon), coriander powder (1 teaspoon), and salt. Cook until the tomatoes soften and the oil starts to separate from the masala, about 5-6 minutes.

7Add the drained rice to the pan and gently mix to coat the rice with the masala mixture. Sauté for 2 minutes to enhance flavor.

8Add 3 cups of water (3 cups) and bring it to a boil. Check seasoning and adjust salt if needed.

9Cover the pan with a tight-fitting lid, reduce the heat to low, and cook for 15 minutes or until the rice is tender and the water (3 cups) is absorbed. Alternatively, if using a pressure cooker, cook on low heat for 2 whistles and then let the pressure release naturally.

10While the rice is cooking, heat the remaining 1 tablespoon of oil in a small pan on medium heat.

11Crack the eggs (2 large) into the pan and fry them sunny side up or to your preferred doneness. Season with a pinch of salt and pepper.

12Once the rice is cooked, gently fluff it with a fork to separate the grains.

13Serve the onion (1 large) tomato masala rice hot, topped with the fried eggs (2 large) and garnished with freshly chopped coriander leaves.