Soak Basmati Rice in enough water for 15 mins. Bring a pot of water to boil. Add 1 teaspoon ghee, ½ teaspoon shahi jeera and salt as needed.
Add soaked basmati rice, mix well. Cook on medium flame in open pot.
Meanwhile, heat 2 tablespoon oil in heavy bottomed kadai. Add 1 dried bay leaf, 2 cloves, 1 cardamom and 2” cinnamon and 1 star anise. Fry for few seconds.
Add 1 slit green chilli along with 1 cup chopped onions and 8-10 shallots chopped. Fry until light golden brown.
Next add ½ teaspoon ginger garlic paste and fry for a few minutes until the raw smell goes off.
Now add spice powders – ¼ teaspoon turmeric powder, ½ tablespoon Kashmiri red chilli powder, ¾ teaspoon garam masala powder, 1 teaspoon coriander powder and salt as needed. Fry off for 2-3 mins.
Keep aside a tablespoon each of chopped mint and coriander leaves and add the remaining of ¼ cup each of finely chopped mint and coriander leaves. Cook for a couple of minutes.
Next add ½ cup thick curd and mix well, cook for 3-4 mins on low flame.