Heat oil in a saucepan. Add onions and sauté over medium heat, stirring frequently, for 5 minutes until golden brown.
2. add ginger, onion seeds, garlic, turmeric, chili spice and salt and stir through.
Reduce heat, add tomatoes and roast for 10 minutes, stirring, until they break down.
4. add long-grain rice to tomato mixture form, stir gently until long-grain rice is completely stirred into mixture. Stir in water. Cover saucepan and simmer over low heat until water is absorbed and long-grain rice is tender.
5.Tomato rice into a preheated serving bowl form. Garnish with finely chopped green chilies, cilantro leaves and hard boiled eggs. Serve immediately.
Tip: Onion seeds are always used whole in Indian cooking. They are often used in pickles and sprinkled over naan bread. Onion seeds have nothing to do with vegetables. However, they look similar to plant seeds, hence the name.
Long grain rice cooked with tomatoes and onions adds color to your table, extraordinary when garnished with green chili and coriander.
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