Onion and Tomato Rice Pilaf

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

2.In a large pot, heat the ghee or oil over medium heat. Add the cumin seeds and mustard seeds, and sauté until they start to crackle.

3.Add the sliced onions to the pot and sauté until they turn golden brown, about 8-10 minutes.

4.Stir in the slit green chilies and chopped tomatoes. Cook for another 5-7 minutes until the tomatoes soften and blend with the onions.

5.Add the turmeric powder and garam masala, stirring well to combine all the spices with the onion-tomato mixture.

6.Add the drained rice to the pot, gently stirring to coat the rice with the mixture. Sauté for 2-3 minutes to toast the rice slightly.

7.Pour in 2 cups of water and add salt to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.

8.Cook for 15-20 minutes, or until the rice is tender and all the water has been absorbed. Avoid lifting the lid during cooking to ensure even steaming.

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 before serving.

10.Garnish with fresh cilantro and serve hot as a side dish or main course.