Spicy Potato and Rice Medley

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 cumin seeds and mustard seeds, and sauté until they start to crackle.

3.Add the finely chopped onion to the pot and sauté until it becomes translucent and slightly golden.

4.Stir in the diced potatoes and cook for about 5 minutes, stirring occasionally until they start to soften.

5.Add the chopped tomatoes and slit green chilies to the pot. Cook for another 5 minutes until the tomatoes break down and form a sauce.

6.Sprinkle in the turmeric powder, red chili powder, and salt. Mix well to coat the potatoes and tomatoes with the spices.

7.Add the soaked and drained basmati rice to the pot, gently stirring to combine with the potato mixture.

8.Pour in 4 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or 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 to allow the flavors to meld.

10.Fluff the rice with a fork, sprinkle garam masala on top, and garnish with fresh cilantro before serving.