Spicy Tomato Rice with Potato

Preparation 1. Wash the Basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside. 2. Prepare the vegetables by chopping the tomatoes, dicing the potatoes, and finely chopping the onion.

Cooking Instructions Heat oil in a large pan over medium heat. Add the cumin seeds and mustard seeds, allowing them to splutter. Add the chopped onions and green chillies. Sauté until the onions turn translucent. Stir in the ginger & garlic paste and cook for a minute. Add the diced potatoes and cook until slightly tender. Incorporate the chopped tomatoes, red chilli powder, turmeric powder, and salt to taste. Cook until the tomatoes soften. Add the soaked and drained rice to the pan and mix well with the vegetables. Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pan, and let it simmer until the rice is cooked through and the water is absorbed. Fluff the rice gently with a fork before serving.