mint and coriander rice

Ingredients:
Basmathi Rice-1 cup uncooked
Ghee-1tbsp
Oil-1 tbsp

To tamper:
Cloves-3
Cinnamon-an inch stick
Bay leaf-1
Star anise-1
Shajeera / Jeera-1 tsp

To grind:
Mint leaves-1/2 bunch
Coriander leaves-1/2 cup
Onion chopped-1 cup
Ripe Tomato - 1 (opyional)
Ginger - 1 inch
Garlic - 4-5 cloves
Dry coriander seeds - 2 table spoons
Green chilli- 4
Salt - to taste


Method:
Rinse and soak basmathi rice in water for 15 minutes and cook with 2 cups of water. (for every cup of  rice add 1 spoon of salt , always add less salt because you can add later if u require) Set aside.
Grind the ingredients without adding water to a nice paste.
Heat oil and ghee in a pan and tamper with the above mentioned ingredients and add the ground paste. Simmer and cover. When the paste becomes thick and raw smell goes off(15 minutes approx, oil  should be seen as separated ), switch off the gas and mix the paste with rice. Serve with raitha and chips , for non - veg you can relish it with chicken gravy