Wash the basmati rice thoroughly under running water until water runs clear. Soak for 10 minutes, then drain. Cook rice in 3 cups water with a pinch of salt, and oil... Once cooked, spread rice on a plate to cool and separate the grains. Refrigerate for 20–30 minutes if possible (this helps keep rice grains separate).

Heat oil in a large kadai or frying pan over medium heat. Add garlic saute 30 seconds then add Onion, green chilies Sauté till onion becomes soft and translucent, about 2 minutes.
Now add cabbage cook 3 to 5 minutes...

Now add the cooked and cooled rice to the pan. Mix gently to combine vegetables and rice without breaking the grains. Add black pepper powder and salt. Toss gently.. Stir-fry for another 2 minutes on high heat.