Method:

1. Heat the oil in a deep pan and add the mustard seeds and green chilies until they stop spluttering. Add the onion and fry until soft.

2. Add the tomato and ginger and mix well. Cook until the tomatoes turn pulpy.

3. Add the coriander, cumin, and garam masala powders. Salt to taste and mix well. Cook on a low flame for 3 to 4 minutes, stirring frequently. Turn off the fire and add the rice. Mix well.