Step 1: Heat the Pan. Place a pan or kadhai on the stove. Add the oil and butter, and let them heat up until the butter melts completely.

Step 2: Add Spices. Add the cumin seeds, curry leaves, and torn bay leaf to the warm oil. Let them sizzle for a few seconds to release their flavours.

Step 3: Fry the Onions. Add the sliced onions to the pan. Fry them until they are soft and slightly golden, but don't let them get too dark.

Step 4: Add Aromatics. Mix in the crushed ginger and garlic. Stir well and cook for one minute until the raw smell goes away. Then, add a pinch of asafoetida (hing).

Step 5: Cook the Tomatoes. Add the chopped tomatoes and the crushed black peppercorns. Stir everything together nicely.

Step 6: Mix in the Powders. Lower the heat to medium. Add the cumin-coriander powder, chaat masala, garam masala, turmeric, red chilli powder, and salt. (Remember, if your cooked rice already has salt, add less here to balance it out).

Step 7: Soften the Tomatoes. Add a little splash of water to the pan. Turn the heat to low, cover the pan with a lid, and let it cook for 5 minutes until the tomatoes become very soft and mushy.

Step 8: Add Lemon Juice. Once the tomatoes are soft, remove the lid and add the lemon juice. This gives your Tomato Rice Recipe a wonderful tangy kick.

Step 9: Toss the Rice. Gently add your cooked rice to the pan. Mix it with a light hand from the edges so the rice grains don't break.

Step 10: Garnish and Steam. Sprinkle fresh chopped coriander on top. Cover the pan one last time and let it steam on low heat for 5 minutes to soak up all the delicious flavours. Enjoy your hot and tasty tomato rice!