Tomato rice

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4

400g Basmati rice
2 onions
1tsp cumin seeds
Itsp onion seeds (kalonji)
1 bay leaf
½ tsp cinnamon powder
2tbsp oil
1 medium potato
4 large tomatoes
1tsp red chili powder
Salt to taste
50g peas
700ml water
Coriander leaves to garnish

Wash the rice and soak the rice for some time.
Peel the potatoes and cut into dices. Finely slice the onions. Finely chop the tomatoes.
Heat the oil in a heavy bottomed pan. Add the cumin seeds, bay leaf and the onion seeds and cook for 30 seconds or till they are fragrant and begin to splutter.
Add the sliced onions and cook for another 4-5 minutes till they are soft. Add the tomatoes, potatoes, peas, red chili powder, cinnamon powder and salt. Mix well. Stir for 2 minutes. -Drain the rice well and add to the vegetables. Stir the rice till each grain is coated and glistens. Add the water and bring to a boil on high flame. Reduce the flame, cover and cook for 15 minutes or till the rice is done.
Remove from fire and let stand for 5 minutes before serving.

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