Rinse the 2 cups of rice under cold water until the water runs mostly clear.

Cook the rinsed rice in water until tender and fluffy, then let it cool slightly so the grains remain separate.

Finely chop the 1/4 cup spring onions, 1/4 cup fresh coriander, and 2 green chilies.

Grind 6 garlic cloves with the salt for garlic paste and 1/2 teaspoon chilly powder for garlic paste into a coarse paste.

Heat 1 teaspoon cooking oil in a wok or wide pan over medium-high heat.

Stir-fry the garlic paste and chopped green chilies for 30 to 60 seconds until fragrant.

Add 1 1/2 teaspoons chilly powder, 1/2 teaspoon ground cumin, and 1/2 teaspoon ground turmeric to the pan.

Stir the spices for about 10 seconds, taking care not to let the garlic burn.

Add the cooked rice and toss thoroughly until every grain is coated with the chili-garlic spice mixture.

Season the rice with salt to taste and stir-fry for 2 to 3 minutes over high heat.

Fold in the chopped spring onions and fresh coriander, then serve hot.