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.