Spicy Tomato Rice Pudding

1.Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. 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 let them sizzle for a few seconds until fragrant.

3.Add the finely chopped onion, and sauté until it turns golden brown, about 5-7 minutes.

4.Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another 2-3 minutes until the raw smell disappears.

5.Add the pureed tomatoes, turmeric powder, and salt. Cook the mixture for about 10 minutes, stirring occasionally, until the tomatoes are well cooked and the oil starts to separate from the mixture.

6.Add the soaked and drained rice to the pot, and stir well to coat the rice with the tomato mixture.

7.Pour in the milk and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed most of the milk, stirring occasionally to prevent sticking.

8.Once the rice is cooked, stir in the garam masala and adjust the seasoning if necessary. If the pudding is too thick, you can add a little more milk to reach your desired consistency.

9.Remove from heat and let it sit covered for 5 minutes before serving. Garnish with fresh coriander leaves.