Rinse and soak basmati rice in fresh water for 30 minutes. Then, drain and keep aside. To know more, swipe up!

Heat oil in a pressure cooker. Add mustard seeds and let them crackle. Then, add fenugreek seeds and fry for a few seconds. To know more, swipe up!

Add chopped onions, cinnamon, green cardamoms and cloves.

Stir and sauté till the onions turn translucent.

Add ginger-garlic paste, curry leaves and chopped green chilies.

Stir and sauté for a few seconds or till the raw aroma of ginger-garlic goes away.

Add chopped coriander leaves and chopped mint leaves.

Stir and sauté for a minute.

Now, add finely chopped tomatoes.

Add turmeric powder, red chili powder, black pepper powder, coriander powder and cumin powder. To know more, swipe up!

Stir well to coat the tomatoes with the spice powders and sauté.

Cook till the tomatoes soften and oil releases from the sides of the pressure cooker.

Add soaked rice.

Stir well to combine and sauté for a moment to allow the rice to soak in some of the roasted spice flavours.

Next, pour in water.

Season with salt and put the lid on. To know more, swipe up!

Once the pressure settles down naturally, remove the lid and fluff the tomato rice with a fork.

Garnish the tomato rice with a coriander sprig and serve hot with raita. For more recipes, visit vegrecipesofindia.com