In a medium saucepan, bring water and rice to the boil. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed. Fluff rice with a fork.
Heat 1/2 of the oil in a medium saucepan over medium heat, and sauté the garlic paste and ginger paste until lightly browned. Mix in the tamarind paste, turmeric, salt and pepper. Gradually mix in the rice. Cook and stir until well coated.
Heat the remaining oil in a small frying pan, and sauté sesame seeds until lightly browned. Mix into the rice mixture. Garnish with coriander to serve.