Spiced Potato and Onion Pilaf

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

2.Heat 2 tablespoons of vegetable oil in a medium-sized heavy-bottomed pot over medium heat.

3.Add 1 teaspoon cumin seeds and 1 teaspoon mustard seeds to the hot oil. Let them sizzle and pop for about 30 seconds, being careful not to burn them.

4.Add the thinly sliced onion to the pot. Sauté on medium heat, stirring frequently, until the onions turn golden brown and caramelized, about 10 minutes.

5.Add the diced potatoes to the caramelized onions. Stir well and cook for 5 minutes, allowing the potatoes to start softening and absorb the flavors.

6.Sprinkle in 1/2 teaspoon turmeric powder, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon red chili powder. Stir to coat the potatoes and onions evenly with the spices.

7.Add the drained basmati rice to the pot and gently stir to combine with the spiced potatoes and onions.

8.Pour in 2 cups of water and add 1 teaspoon salt. Stir once to distribute evenly.

9.Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes, or until the rice is cooked and the water is fully absorbed.

10.Turn off the heat and let the pilaf rest, covered, for 5 minutes to allow the flavors to meld and the rice to firm up.

11.Fluff the pilaf gently with a fork. Garnish with freshly chopped cilantro leaves before serving.