1: Wash and soak the basmati rice for 20 minutes.
2: Heat oil in a pan/pot, add cinnamon, cardamom, cloves, and bay leaf. Let them crackle.
3: Add the sliced onions and saute until they start to turn golden brown.
4: Add chopped coriander and mint leaves and saute for a few seconds.
5: Add ginger garlic paste and saute for a minute on medium flame.
6: Add Kashmiri red chilli powder and mix for a few seconds.
7: Add the tomatoes, green chillies, and curd. Mix well until the tomatoes become soft and oil starts oozing out of the masala.
8: Add water and salt. Bring it to a boil.
9: Strain and add the soaked rice and start mixing gently on medium flame.
10: Once the rice and water are almost level, sprinkle coriander leaves on top.
11: Cover the pot with silver foil or a tight-fitting lid.
12: Keep it on a preheated tawa for dum on low flame for 10 minutes.
13: Turn off the flame after 10 minutes and let it rest for another 10 minutes.
14: Open the pot, add ghee, fluff the rice, and serve it hot with raita.
