Pick, clean and wash both mint leaves and coriander leaves.
Wash basmati rice once and soak it in water for at least 30 minutes.
In a mixie jar take grated coconut, fennel seeds, cumin seeds, ginger, garlic, cinnamon, cloves, mint leaves and coriander leaves.
Grind it to a smooth paste using little water. (1/8 cup approx)
Heat a pressure cooker with oil. Temper with star anise, kal paasi and bay leaf.
Add the ground paste and mix well.
Add red chili powder and cook over medium flame for 3-4 mins till the oil starts to separate.
Drain the basmati rice completely and add it to pressure cooker.
Add 2 cups water, salt, lemon juice and mix well.
Cook over medium flame for 2 whistles and switch off the stove.
Wait for the pressure to release by itself and open the lid.
Gently fluff the rice with a fork and pack in lunch boxes along with raita.