Tomato and Onion Basmati Rice

Ingredients

Basmati rice

1 cup

Tomatoes

2 medium, diced

Onion

1 large, finely chopped

Garlic

3 cloves, minced

Ginger

1-inch piece, grated

Cumin seeds

1 teaspoon

Turmeric powder

1/2 teaspoon

Red chili powder

1 teaspoon (adjust to taste)

Salt

1 teaspoon (to taste)

Water

2 cups

Fresh cilantro

1/4 cup, chopped

Lemon juice

1 tablespoon

Oil

2 tablespoons (vegetable or ghee)

Instructions

1. Begin by washing the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain well.
2. In a large pan, heat oil over medium heat. Add cumin seeds and let them splutter, releasing their fragrant aroma.
3. Add the finely chopped onions to the pan and sauté until they turn golden brown, creating a caramelized base for your dish.
4. Stir in the minced garlic and grated ginger, sautéing for another minute until fragrant.
5. Add the diced tomatoes, turmeric powder, red chili powder, and salt. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
6. Gently fold in the soaked and drained basmati rice, ensuring each grain is coated with the flavorful tomato-onion mixture.
7. Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let the rice cook for about 15-20 minutes, or until tender and the water is absorbed.
8. After the rice is cooked, remove the pan from heat and let it sit covered for an additional 5 minutes to allow the flavors to meld.
9. Fluff the rice with a fork and garnish with freshly chopped cilantro and a squeeze of lemon juice.
10. Serve hot as a side dish with your favorite curry or grilled vegetables, or enjoy it on its own for a light meal.