Wash and soak basmati rice (or any cooking rice) for 10 mins. Pressure cook rice for three whistles in medium flame with 1 & ½ cup water. Once pressure is released by itself, transfer the rice to a broad vessel, add a tsp of ghee or sesame oil and let it cool. Separate the grains gently once cooled. You can use left over rice too for this.
Heat a kadai with oil,ghee and temper with the items given under ‘To temper’ table. Add thinly sliced garlic (into cirlces), slit green chillies and give a fry. Then add sliced onion and fry till transparent.
Add chopped tomato, add salt and fry until it turns mushy and add the powders-red chilli, garam masala, turmeric and the coriander leaves.
Fry till tomatoes gets in to mushy gravy for 4-5 minutes until oil separates but still it remains moist and semi gravy.
Now mix this gravy with the cooked rice along with sesame oil or ghee if needed and give atleast some 10 min. standing time.