Wash the rice and soak for 1 hour.

Heat cooking oil in a saucepan on a slow flame, and add 1 teaspoon cumin seeds, bay leaf, and chopped garlic.

Fry until it slightly changes color and then add chopped onion, curry leaves, and chopped green chilies.

When the onion turns soft and light brown, add 2 peeled and chopped ripe tomatoes. To this add turmeric powder, red chili powder, and 1 tablespoon of store-bought tomato puree.

Stir well and cook the tomato masala on a slow flame for 5 minutes with the lid on.

Once the masala is cooked, add 1 tablespoon soy sauce and 1 tablespoon tomato sauce. Cook for 3 or 4 minutes on medium heat and then add 4 cups of water along with ¾ teaspoon salt and 1 tablespoon white vinegar. Stir it well and let the water start to boil.

Take the soaked rice and discard the water. Add the soaked rice and chopped coriander leaves to the boiling water. Reduce the flame to low and cook for 7 to 10 minutes with the lid on.

Once the rice looks cooked and all the water has dried up, gently stir the rice from the sides and bottom to release all the trapped steam.

Turn off the flame, place the lid, and keep covered for 15 minutes before serving.