Cumin-Spiced Tomato Rice

Steps

1. 1

   Place the basmati rice in a fine-mesh strainer and rinse under cool running water until the water runs mostly clear. Drain thoroughly so excess water does not dilute the cooking liquid.

2. 2

   Heat the oil in a medium saucepan or Dutch oven over medium heat until shimmering. Add the cumin seeds and mustard seeds and cook until fragrant and the mustard seeds begin to pop, about 30 to 60 seconds.

   Start 1-minute timer
3. 3

   Add the broken árbol chilies and curry leaves. Cook briefly, stirring, until the leaves are fragrant and the chilies darken slightly, taking care because the oil may sputter.

4. 4

   Add the chopped onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.

   Start 5-minute timer
5. 5

   Add the garlic and ginger. Cook for about 30 seconds, stirring constantly, until fragrant but not browned.

   Start 30-second timer
6. 6

   Add the tomato paste and turmeric. Cook, stirring, until the paste darkens slightly and coats the aromatics, about 1 to 2 minutes.

   Start 2-minute timer
7. 7

   Add the chopped fresh tomatoes and cook until they begin to soften and release their juices, about 3 to 4 minutes.

   Start 4-minute timer
8. 8

   Add the rinsed, drained rice, water, and salt. Stir once to combine, then bring the liquid to a boil over medium-high heat.

9. 9

   Reduce the heat to low, cover tightly, and simmer until the rice is tender and the liquid has been absorbed, about 15 to 18 minutes. Do not repeatedly lift the lid while the rice cooks.

   Start 18-minute timer
10. 10

    Remove the saucepan from the heat and let the rice stand, covered, for 10 minutes. This resting time allows the grains to finish steaming and firm up.

    Start 10-minute timer
11. 11

    Fluff the rice gently with a fork, taste, and adjust the salt. Finish with chopped cilantro and serve warm, optionally with a dollop of plain yogurt.