Heat oil in pan and add cumin seeds, cloves, cinnamon and chopped or crushed garlic. Saute for a few seconds and add the slit green chilli. Fry until slightly browned.
Add cashew nuts and saute until they are golden brown.
Now add curry leaves and hing and saute for a few seconds.
Add the chopped onions and fry until they are transparent.
Then add the chopped tomatoes, salt and turmeric powder and saute until thick, mushy and all the water evaporates.
When it is done, turn off the flame. Add the cooked rice to the tomato mixture and mix well until everything is combined.
Serve with yogurt or raita and papad.
Notes
I used basmati rice in this recipe. You can use normal sona masoori rice if you want