Tahari

Wash the rice thoroughly until the water runs clear. Soak it in water for about 30 minutes, then drain.

Heat oil or ghee in a large pot. Add bay leaves, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.

Add sliced onions and cook until golden brown.

Stir in the ginger-garlic paste and cook until the raw smell disappears.

Add chopped tomatoes and cook until they turn soft and the oil begins to separate.

Add turmeric powder, red chili powder, coriander powder, and salt. Mix well. Add tomatoes

Stir in the yogurt and cook for a few more minutes until the mixture is well combined. Till meet get tender

Add the drained rice to the pot and mix gently. Pour in the water and bring to a boil.

Reduce the heat to low, cover the pot, and cook for 20-25 minutes or until the rice and vegetables are fully cooked and the water is absorbed.

Turn off the heat and let the tahari sit, covered, for 5-10 minutes. This helps the flavors meld together.

Fluff the rice with a fork and garnish with fresh coriander and mint leaves. Serve hot with raita or a side salad.