In a large pot or Dutch oven with a tight-fitting lid, heat the olive oil over medium heat.
Add the chopped onions and minced garlic, sautéing until the onions soften and turn a lovely golden brown.
Stir in the ground ginger, coriander, cloves, and black pepper.
Cook for about 30 seconds until fragrant, then add the dry rice to the pot.
Continue to sauté, stirring frequently, for 2-3 minutes until the rice grains become slightly translucent at the edges.
Pour in the puréed tomatoes, salt, and boiling water. Give the mixture one good stir to combine everything.
Bring the liquid to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 25 minutes.
Do not lift the lid during this time.
After 25 minutes, turn off the heat and let the rice stand, still covered, for another 5-10 minutes to allow the grains to steam and become perfectly fluffy. All the liquid should be absorbed.
Fluff the rice with a fork and serve hot as a delicious side.
Don't be tempted to peek!
Keeping the lid on tight during and after cooking is crucial for trapping steam and ensuring perfectly cooked grains.
Add a bay leaf along with the liquids for an extra layer of aromatic flavor. Just remember to remove it before serving.
