Heat oil in a deep pan on medium-low heat and add in cumin seeds and peppercorns. Once they start to sizzle and become fragrant, add in garlic and onions, and fry for a few seconds till lightly browned. Be careful not to let it burn.

Add in the chopped tomatoes, and fry for a minute before adding in the rice. Stir fry the rice for a few seconds so that the grains get lightly toasted and flavourful. Add in water and salt, and once it starts to come to a slight boil, lower the heat slightly.

Let the rice cook on low heat, covered, till all the water evaporates and the rice is cooked through.

Garnish with fresh cilantro and serve warm.