Golden Dalda Delight: A Rich and Flavorful Dish

1.Rinse the rice (2 cups) under cold water (4 cups) until the water (4 cups) runs clear, then soak it in water (4 cups) for 30 minutes. Drain and set aside.

2.In a large pot, heat the Dalda over medium heat until melted and hot.

3.Add the cumin seeds (1 teaspoon) to the hot Dalda and let them sizzle for a few seconds until fragrant.

4.Stir in the chopped onions and sauté until they turn golden brown.

5.Add the ginger-garlic paste (1 tablespoon) and green chilies (2), cooking for another 2 minutes until the raw smell disappears.

6.Mix in the chopped tomatoes (2 medium), turmeric powder (1 teaspoon), red chili powder (1 teaspoon), and salt. Cook until the tomatoes (2 medium) soften and the oil starts to separate from the mixture, about 5-7 minutes.

7.Add the soaked and drained rice (2 cups) to the pot, stirring gently to coat the rice (2 cups) with the spice mixture.

8.Pour in 4 cups of water (4 cups) and bring 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 (2 cups) is cooked and the water (4 cups) is absorbed.

9.Once cooked, remove from heat and let it sit covered for an additional 5 minutes.

10.Fluff the rice (2 cups) with a fork, sprinkle garam masala (1 teaspoon) on top, and garnish with fresh coriander leaves before serving.