Soak the rice in water for 30 minutes. Wash till the water runs clear. Drain and keep aside. Boil 7 cups of water adding salt to this.
Heat ghee in a deep bottomed pan and add cinnamon, cloves, bay leaves and cardamom. Let it sizzle for a minute before adding basmati rice. Let it splutter. Pour boiling water into this. Squeeze in a tablespoon of lemon juice. Keep it covered until cooked. Drain off the excess water using a colander and run it through cold water. At this point you may separate the whole spices, if you wish to.
Crush together green chilly, ginger and garlic using a mortar and pestle.
Heat oil in a separate pan, fry the onions for 7 to 8 minutes till translucent. Add the crushed chilli, ginger and garlic paste. Saute for 2 to 3 minutes.
Add minced chicken, salt and let it cook covered .Add pepper powder and garam masala. Squeeze in a tablespoon of lemon juice. Let this cook.
Add coriander leaves. Mix the rice with the minced chicken mix and garnish with coriander leaves and mint.
By Ria Samuel