Rinse 1 cup uncooked rice under cold water until the water runs mostly clear. Drain the rice thoroughly.

Finely chop 1 large onion and 2 medium tomatoes. Chop 1/4 cup fresh coriander and roughly tear 13 mint leaves.

Heat a heavy pot over medium heat. Dry-toast 2 cloves, 3 green cardamom pods, 1 small cinnamon stick, and 1.5 teaspoons cumin seeds for 30 seconds until fragrant.

Add the chopped onion to the pot. Cook, stirring often, for about 5 minutes until softened and lightly golden.

Stir in 1.5 teaspoons ginger garlic paste. Cook for 1 minute until its raw aroma fades.

Add the chopped tomatoes and 1.5 teaspoons salt. Cook for 5 minutes, stirring and pressing the tomatoes until they break down into a thick masala.

Add 1 teaspoon ground turmeric, 1/2 teaspoon garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1 teaspoon red chilly powder. Stir for 30 seconds to toast the spices.

Mix in the chopped fresh coriander and mint leaves. Stir for 30 seconds to coat the herbs in the tomato masala.

Add the drained rice and stir gently for 1 minute until every grain is coated with the masala.

Pour in 2.5 cups water and bring the mixture to a boil. Taste the broth and add a little more salt only if needed.

Cover the pot and reduce the heat to low. Simmer for 15 to 18 minutes until the rice is tender and the water is absorbed.

Turn off the heat and keep the pot covered for 5 minutes. Fluff the tomato masala rice gently with a wooden spoon before serving.