Once the seeds splutter add cumin seeds.

Next add clove and cinnamon sticks, asafetida, ginger garlic paste and roast for half a minute.

Add tomato puree and salt to taste, cook it on medium flame till the oil separates form the tomato mixture.

Add red chili powder, cooked rice and mix all ingredients well.

You can also add chopped coriander leaves if you want to.

The instant tomato rice is ready to be served.