Spicy Tomato Rice with Ginger and Garlic

1.Rinse the 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 oil over medium heat. Add the chopped onions and sauté until they turn golden brown.

3.Stir in the ginger garlic paste and slit green chilies, cooking for another 1-2 minutes until fragrant.

4.Add the chopped tomatoes to the pot and cook until they soften and start to break down, about 5-7 minutes.

5.Sprinkle in the chili powder, turmeric powder, and pepper powder. Mix well and cook for another 2 minutes to allow the spices to bloom.

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 the water and add salt to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot.

8.Let it simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed. Avoid lifting the lid too often to ensure even cooking.

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