Cook rice to a fluffy texture and keep aside.

Coarsely pound the ginger, garlic, and fennel seeds using a mortar and pestle and keep aside.

Heat ghee in a pan on medium flame.

Add the cinnamon stick and cloves and let it splutter.

Add the ginger, garlic, and fennel seeds mix and saute until the raw smell goes away.

Add the curry leaves and sliced onions and saute until the onions turn translucent.

Add the tomatoes and saute until half cooked.

Add the slit green chilli, red chilli powder, mint, and coriander leaves and mix well.

Season with salt and cook the mix until the tomatoes are well cooked and the whole mixture comes together (around 10 minutes).

Add the cooked rice and mix it evenly using a fork.

Let it simmer for 5 minutes and switch off the flame.

Serve hot.