Wash rice and soak for at least 30 minutes. Cook tomatoes in water for five minutes, then skin and sieve. Heat some oil in a saucepan and fry onions till brown. Add the spices and salt. Fry well for five minutes. Add rice and fry for a few more minutes. Make up tomato juice to a scant pint (U.S. 24 cups) with water and add to the rice. Bring to the boil, cover, and simmer gently till rice is tender and liquid absorbed. Garnish with chopped coriander leaves.
Note: Preparation time 10 minutes, Cooking time 45 minutes, To Serve 4