Krishna Kamod

How to Prepare

1. Rinse the basmati rice thoroughly under running water until the water runs clear to remove excess starch.
2. In a large pot, heat ghee over medium heat and add cumin seeds, allowing them to splutter for 30 seconds.
3. Add chopped onions and sauté until golden brown, about 5 minutes.
4. Stir in ginger-garlic paste and green chilies, cooking for another 2 minutes until the raw smell disappears.
5. Add diced tomatoes and cook until they turn mushy, about 3-4 minutes.
6. Mix in turmeric powder, garam masala, and salt, stirring well to combine the spices.
7. Add the rinsed rice to the pot, gently stirring to coat the rice with the spice mixture.
8. Pour in water or vegetable broth, bring to a boil, then reduce to a simmer and cover the pot.
9. Cook for 15-20 minutes or until the rice is tender and has absorbed all the liquid.
10. Fluff the rice with a fork, garnish with chopped coriander leaves, and serve hot.