Herbed Aloo Rice with Ginger Garlic

Instructions

1. 1

   Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.

2. 2

   Peel and dice the potatoes into small cubes. Finely chop the onions, tomatoes, green chillies, and fresh coriander.

3. 3

   Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until they turn golden brown.

4. 4

   Add the ginger garlic paste and green chillies. Sauté for 1-2 minutes until fragrant.

5. 5

   Add the diced potatoes and cook for 3-4 minutes, stirring occasionally.

6. 6

   Add the chopped tomatoes, biryani masala, coriander powder, black pepper, and salt. Mix well and cook until the tomatoes soften and the oil starts to separate from the masala.

7. 7

   Add the soaked and drained rice to the pan. Gently mix to coat the rice with the masala and vegetables.

8. 8

   Pour in 360 ml of water (twice the amount of rice). Stir gently and bring to a boil.

9. 9

   Reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 15-18 minutes, or until the rice is cooked and the water is absorbed.

10. 10

    Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff the rice gently with a fork.

11. 11

    Garnish with freshly chopped coriander and serve hot.