Spicy Tomato Rice with Basmati Rice

Ingredients

• Basmati rice (2 cups)
• Vegetable oil (2 tablespoons)
• Cumin seeds (1 teaspoon)
• Onion, finely chopped (1 large)
• Garlic, minced (3 cloves)
• Ginger, grated (1 inch piece)
• Green chili, chopped (1)
• Tomatoes, chopped (3 medium)
• Turmeric powder (1/2 teaspoon)
• Red chili powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Garam masala (1 teaspoon)
• Salt (to taste)
• Water (4 cups)
• Fresh coriander leaves, chopped (for garnish)
• Lemon juice (1 tablespoon)

Instructions

1. Wash the Basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a large, heavy-bottomed pan, heat the vegetable oil over medium heat. Once the oil is hot, add the cumin seeds and toast them until they start to splutter.
3. Add the finely chopped onion to the pan and sauté until it turns a golden brown color.
4. Next, mix in the minced garlic, grated ginger, and chopped green chili. Sauté for a minute until the raw smell disappears.
5. Add the chopped tomatoes to the pan and cook them down until they are soft and mushy, forming a sauce-like consistency.
6. Stir in the turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well until all the ingredients are well incorporated.
7. Add the soaked and drained Basmati rice to the pan. Gently stir the rice to coat it with the spicy tomato mixture.
8. Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes. During this time, the rice will cook and absorb all the flavorful liquid.
9. After the rice is cooked, remove the pan from the heat and let it sit covered for an additional 5 minutes. This allows the rice to steam and become fluffy.
10. Before serving, fluff the rice with a fork to separate the grains. Garnish with chopped fresh coriander leaves and a drizzle of lemon juice. Serve hot and enjoy this flavorful Indian delight!