Name: Tomato Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 cup Basmati rice; 2 pieces Tomatoes (chopped); 1 piece Onion (finely chopped); 1 piece Green chilies (slit); 1 tsp Ginger-garlic paste; 1 tsp Mustard seeds; 1 tsp Cumin seeds; 1 pinch Turmeric powder; 1 tsp Salt (to taste); 2 cups Water; 1 tbsp Oil; 2 tbsp Coriander leaves (chopped for garnish)

Instructions

Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
In a pressure cooker or pot, heat oil over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add the chopped onions and sauté until translucent.
Add the ginger-garlic paste and green chilies. Sauté for another minute until fragrant.
Add the chopped tomatoes and turmeric powder. Cook until the tomatoes soften and the oil separates.
Add the soaked and drained rice, salt, and water. Stir gently to combine.
If using a pressure cooker, cover and cook for 2 whistles. If using a pot, cover and cook on low heat for about 15-20 minutes or until the rice is cooked and water is absorbed.
Once done, fluff the rice gently with a fork and garnish with chopped coriander leaves before serving.

Tips

Adjust the number of green chilies based on your spice preference.
Serve with a side of raita or pickle for added flavor.