Cook rice well and set aside.

Grind ginger, garlic, and fennel seeds into a paste using a mortar and pestle.

Heat ghee in a pan.

Add cinnamon and cloves, sauté for 10 seconds.

Add the ginger-garlic-fennel paste and sauté for 3 minutes.

Add curry leaves and thinly sliced onions, cook until onions soften.

Add finely chopped tomatoes and cook until partially softened.

Add green chili, red chili powder, mint, and cilantro; mix well.

Add salt and cook until the tomatoes are fully cooked (about 10 minutes).

Add cooked rice and mix thoroughly.

Cook for another 5 minutes.

Serve hot.