Wash rice and soak in water for 30 minutes. Drain and set aside.

Heat a tablespoon of oil in a heavy bottomed pan over medium heat.

Add chopped mint leaves, bay leaves, cardamom, cinnamon, cloves, and fennel seeds.

Saute for a minute.

Add shallots (sambar onions) and fry for about 5 minutes until golden.

Add the ginger, garlic, and green chilies.

Cook for another 2 minutes, stirring continuously until fragrant.

Add in the tomatoes and turmeric.

Saute until the tomato softens.

Add in the green peas, the washed rice, and 4 cups of water.

Add salt to taste.

Bring the biryani to a brisk boil.

Once the rice comes to a brisk boil, turn the heat to low, cover the pan, and cook until all the water is absorbed and rice is tender and fluffy.

Once done, turn off the heat and allow the biryani to rest in the pan for 5 minutes.

Open to stir in coriander leaves.

Serve hot with raita or your favorite curry.