Spicy Tomato Rice (Thakkali Satham)

1.Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.

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

3.Add the finely chopped onions and green chilies to the pot. Sauté until the onions turn translucent and slightly golden.

4.Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.

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

6.Sprinkle in the turmeric powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes until the spices are well combined with the tomatoes.

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

8.Pour in the 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 about 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. Fluff the rice gently with a fork.

10.Finally, sprinkle the garam masala and chopped coriander leaves over the rice, mixing gently to combine. Serve hot.