Rinse 1 cup uncooked rice in a fine-mesh sieve until the water runs mostly clear, then drain well.

Finely chop 1 large onion and 2 medium tomatoes. Chop 1/4 cup fresh coriander.

Heat 2 tbsp cooking oil in a heavy pot over medium heat. Add 2 cloves, 2 to 3 green cardamom pods, 1 small cinnamon stick, and 1.5 tsp cumin seeds.

Sauté the whole spices for about 30 seconds until fragrant. Add the chopped onion.

Cook the onion for 5 to 6 minutes until golden and softened. Stir in 1.5 tsp ginger garlic paste.

Sauté the ginger garlic paste for 1 minute until its raw aroma fades. Add the chopped tomatoes and salt.

Cook the tomatoes for 5 to 7 minutes until soft and jammy. Stir occasionally to prevent sticking.

Add 1 tsp ground turmeric, 1/2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp red chilly powder. Stir for 30 seconds.

Stir in the drained rice until every grain is coated with the tomato masala. Add the chopped fresh coriander and 12 to 13 mint leaves.

Pour in 2.5 cups water and bring the pot to a boil. Taste the liquid and adjust salt if needed.

Cover the pot with a tight lid and reduce the heat to low. Cook for 15 to 18 minutes until the rice absorbs the water.

Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff gently with a wooden spoon before serving hot.