Tomato and Onion Rice with Basmati Rice

Ingredients

• Lemon juice (1 tablespoon)
• Fresh cilantro (2 tablespoons, chopped)
• Water (2 cups)
• Salt (to taste)
• Red chili powder (1/2 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Cumin seeds (1 teaspoon)
• Ginger (1 teaspoon, grated)
• Garlic (2 cloves, minced)
• Onion (1 medium, finely chopped)
• Tomatoes (2 medium, diced)
• Basmati rice (1 cup)

Instructions

1. Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until they turn golden brown.
4. Add minced garlic and grated ginger. Sauté for a minute until fragrant.
5. Add diced tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and release their juices.
6. Add the soaked and drained basmati rice to the pan. Stir well to coat the rice with the tomato-onion mixture.
7. Pour in water and bring to a boil. Reduce the heat to low, cover the pan, and let the rice cook for about 15-20 minutes, or until the rice is tender and cooked through.
8. Once the rice is cooked, remove from heat and let it sit covered for 5 minutes.
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.