Rinse rice grains a couple times and let it soak in water for 15 minutes.

Cook the rice using an electric rice cooker or pressure cooker. You can also cook rice in a pot on stove. The rice should be fully cooked. (The rice should be cooked along with sufficient salt to taste).

Once cooked, bring it to room temperature by spreading it on a flat surface or plate. Keep it aside.

Heat oil in a non stick pot and add bay leaves, cloves, cardamom, cinnamon, pepper corns, fenugreek and cumin seeds. Let them cook for a minute.

Now add chopped onions and cook until it turns pink and translucent. Next add ginger garlic paste and cook for another minute. Next add red chili powder and turmeric powder and cook for a minute.

Add the tomatoes or tomato paste. If working with fresh tomatoes, cook until the oil separates. In case of tomato paste, add water and bring it to a boil.

Now add green chili, coriander powder, garam masala and salt. The salt added should be sufficient for the gravy. Remember, rice already has salt.

Boil it for 5 minutes, to allow all the spices to cook well. Remove from heat.

Add the rice to the gravy and mix gently so that the gravy evenly covers the rice.

Transfer to a serving dish and serve with 'Dahi Ki Chutney' (Yogurt Dip) and papads. Enjoy!