1) Heat the oil in a heavy pan. Add the cumin seeds and peppercorns. Then add the rice and stir-fry until rice turn siny, for about 3-4 minutes.

2) Stir in the tamatoes, tomato paste and salt. Mix well and pour in 3 cups of hot water and bring it to boil.

3) Give it a good stir, reduce the heat and cover. Cook for 10 minutes until the rice is fully and dry. Turn of the heat and keep the pan covered for another 5 minutes.

4) Lift the lid and run a fork through the rice to loosen it.

Add cilantro for dressing, Serve hot