Heat ghee & 3-4 tbsps of oil in a kadai.
Season with Bay leaves, elaichi, cinnamon, and cloves.
Add the ginger-garlic paste & fry till the raw flavour goes off.
Add the slit green chillies & then the diced tomatoes. Once the tomatoes turn mushy then add salt to taste & chilli powder.
Now add half the coriander leaves & enough water to cook the rice.
Add the rice once the water starts boiling. Cook on a low flame adding a little of the coriander leaves each time you stir the rice.
Once it is more than 3/4th cooked then pressure cook the rice with two whistles.
Now add the rest of the cut coriander & garnish.
Serve with Onion Raitha