Rinse the rice thoroughly 2-3 times until the water runs clear.

Soak the rice in fresh water for 20-30 minutes to help it cook evenly and remain fluffy.

Drain the soaked rice and set aside.

Heat oil or ghee in a heavy-bottomed pot or pressure cooker on medium heat.

Add mustard seeds, cumin seeds, bay leaves, cardamom pods, cloves, cinnamon stick, chana dal, urad dal, and asafoetida (if using). Let them splutter and turn fragrant. Fry dals until golden brown if using.

Add chopped onions and curry leaves (if using). Sauté until the onions turn translucent and soft.

Add ginger-garlic paste and green chillies. Sauté until the raw smell disappears.

Add chopped or pureed tomatoes to the pot.

Add salt and turmeric powder. Mix well.

Cook the tomatoes on medium-low heat, stirring occasionally, until they become soft, mushy, and the oil starts to separate from the mixture. This takes about 5-7 minutes.

Add red chilli powder, coriander powder, and garam masala (if using). Sauté for another 30 seconds to a minute until the spices are fragrant.

Add the drained rice to the tomato mixture. Gently stir to coat the rice grains with the masala.

Pour in the water. Stir well and check for salt. Adjust if needed.

If cooking in a pot, bring the mixture to a rolling boil. Reduce the heat to low, cover with a lid, and let it simmer for 15-20 minutes until all the water is absorbed and the rice is cooked through. Avoid lifting the lid or stirring during this time.

If cooking in a pressure cooker, close the lid and pressure cook for 1-2 whistles on medium flame. Turn off the heat and let the pressure release naturally.

Once the rice is cooked, let it rest for 5 minutes with the lid on.

Open the lid, sprinkle with fresh chopped coriander leaves.

Gently fluff the tomato rice with a fork, being careful not to break the grains.

Serve hot with a side of raita, plain yogurt, papad, or potato fry.