Heat the oil in a medium heat saucepan. Add the onion and the garlic clove and fry for 3 minutes.
Then add the basmati rice and fry for one more minute to coat all the rice grains with the oil.
Add the tomato puree and the salt and fry for one minute stiring continuously to avoid burning the rice. Low the heat all the way down.
After slowly add the two cups of hot boiling water and stir gently once.
Add the coriander sprigs and put the lid on. Simmer to low heat for 10 to 15 minutes or until the water has evaporated and the rice is cooked.
Remove the garlic clove and the coriander. Serve on a platter and scatter some fresh coriander before serving. It goes perfect with any Mexican dish or it can be eat it by itself with soft boiled eggs or banana slices.