Steps
1. Rinse the rice under cold water until the water runs clear. Soak it in water for 20 minutes, then drain.
2. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until they are translucent.
4. Stir in the diced potatoes and turmeric powder. Cook for about 5 minutes until the potatoes begin to soften.
5. Add chopped tomatoes and salt, cooking until the tomatoes are soft.
6. In a baking dish, layer the drained rice at the bottom, followed by the potato-tomato mixture.
7. Pour the milk evenly over the top.
8. Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the rice is fully cooked.
9. Remove from the oven, let it cool slightly, and garnish with fresh coriander before serving.