Wash and cook the brown rice and keep aside.
Heat the oil in a deep non-stick pan and add the bayleaf, cloves, cinnamon, cardamom and saute on a medium flame for 30 seconds.
Add the green chillies, onion paste and saute on a medium flame, till the onion paste turns brown in colour. Sprinkle a little water to avoid the onions from burning.
Add the garlic paste and sauté on a medium flame for few seconds
Add the tomatoes and cook on a medium flame for 2 minutes.
Add the coriander-cumin seeds, turmeric powder and chilli powder and 2 tbsp water, mix well and cook for few seconds.
Add the cooked rice and salt, mix gently and cook on a slow flame for another 3 to 4 minutes. it's ready to serve hot.