Ingredients –
– 1 cup basmati rice, washed and drained – 1 tablespoon vegetable oil – 1 bay leaf – 1 cinnamon stick – 4 cloves – 1 cardamom pod – 1 medium onion, finely chopped – 1 green chili, finely chopped – 1 teaspoon ginger-garlic paste – 1 can (14.5 oz) diced tomatoes – 1 teaspoon garam masala – 1 teaspoon cumin powder – 1/2 teaspoon turmeric powder – Salt to taste – 1 cup water
Heat the oil
In a large pot, heat the vegetable oil over medium heat.
Add spices
Add the bay leaf, cinnamon stick, cloves, and cardamom pod. Let them sizzle for a few seconds.
Sauté onion and chili
Add the chopped onion and green chili. Sauté until the onion becomes translucent
Add tomatoes
Pour in the diced tomatoes and cook for 2-3 minutes, or until the tomatoes break down.
Add spices
Add the garam masala, cumin powder, turmeric powder, and salt. Stir well.
Add ginger-garlic paste
Stir in the ginger-garlic paste and cook for another minute.
Add rice and water
Add the washed rice and water to the pot. Bring to a boil.
Simmer
Reduce heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
Fluff and serve
Remove from heat and let it rest for a few minutes. Fluff the rice with a fork and serve hot.