Cook basmati rice and spread flat on a tray to cool.
Heat sesame oil in a pan, crackle mustard seeds and fresh curry leaves.
Sauté chopped onions and garlic paste until soft, then add chopped tomatoes, turmeric, red chili powder, and salt.
Cook until tomatoes break down into a thick masala paste.
Gently fold the cooked rice into the tomato masala until evenly coated; serve warm.