Soak rice in three cups of water for fifteen minutes. Drain. Boil in four cups of water till just done. Drain and set aside. Soak tamarind in warm water for half an hour, squeeze and strain the pulp, discard the residue. Heat sufficient oil in a kadai and deep fry sliced onion till golden brown. Remove and place on an absorbent paper and set aside. Heat three tablespoons of oil in a kadai. Add ginger paste, garlic paste and stir-fry until devoid of raw flavours. Add turmeric and red chilli powder. Stir-fry for one minute. Add tamarind pulp. Cook for two to three minutes. Add salt to taste and mix well. Add rice and mix thoroughly. Add roasted sesame seeds and cook for another two minutes. Sprinkle chopped coriander leaves and browned onions, mix together with rice and serve immediately.