Spicy Capsicum and Tomato Rice Delight

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 oil over medium heat. Add the cumin seeds and mustard seeds, and let them splutter for a few seconds.

3.Add the finely chopped onion and sauté until it turns translucent, about 3-4 minutes.

4.Stir in the slit green chillies and curry leaves, cooking for another minute until fragrant.

5.Add the diced capsicum and chopped tomatoes to the pot. Sauté for about 5-7 minutes until the vegetables soften and the tomatoes break down.

6.Sprinkle in the turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook for another 2 minutes to allow the spices to bloom.

7.Add the soaked and drained rice to the pot, gently stirring to combine with the vegetable and spice mixture.

8.Pour in 2 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.

9.Once cooked, remove the pot from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving.

10.Garnish with fresh coriander leaves and serve hot.