Fluffy tomato rice

Method

1. For the masala paste, grind or whizz the chillies, garlic and ginger with a pinch of salt using a pestle and mortar or a blender.
2. Heat the oil in a heavy-based pan for 1½ minutes. Add the cumin seeds and swirl through the oil for 30 seconds, then add the drained rice. Stir for 45 seconds, then add the masala paste and stir for 1 minute. Add the salt and stir for another minute, then add the tomatoes, butter and turmeric. Stir gently and cook uncovered for 2 minutes.
3. Add the hot water and stir for 45 seconds or until simmering. Cook for 6-7 minutes with the lid half covering the pan, stirring every 2 minutes to stop the rice sticking to the bottom, then reduce the heat to low and add 30ml water.
4. Put a large square of foil on top of the rice and tuck it into the edges of the pan. This will seal the rice and keep it moist while it steams. Cover with the lid, reduce the heat to the lowest setting and cook for 13-14 minutes. Take off the heat and leave to rest, covered, for 15 minutes before serving.

This recipe is from Prashad at Home by Kaushy Patel (RRP £25; Saltyard Books).