Heat 2 tablespoons of neutral oil in a wide pan over medium-low heat. Add ½ teaspoon of mustard seeds and let them pop.
Add ⅓ cup of finely chopped onion, 1 small piece of cinnamon, about ½in / 1cm long, 2 green cardamom pods, and 2 cloves. Cook until the onion softens.
Stir in 1½ teaspoons of ginger-garlic paste, ½ teaspoon of chopped green chili, and 6 curry leaves until fragrant. Add ½ tablespoon of chopped mint and ¼ cup of chopped cilantro; cook for 1 minute.
Add 200g of finely chopped tomatoes, ¼ teaspoon of turmeric, ½ teaspoon of red chili powder, ½ teaspoon of black pepper, ½ teaspoon of ground coriander, and 1 teaspoon of ground cumin. Cook until pulpy and oil separates at the edges.
Fold in 3½ cups of cooked basmati rice and salt. Stir gently until steaming hot throughout. Remove the cinnamon, cardamom and cloves before serving.
