Wash the basmati rice until it runs clear. Soak for atleast 30 mins, upto 1 hour. Peel and chop the potatoes. Dry roast all the whole spices (cinnamon, cardamom, cloves, cumin, coriander, fennel and black peppercorn) until fragrant. When cooled, grind them to a fine powder.
In a heavy bottomed pot, heat the ghee. Add the bay leaf and green chillies and fry lightly. Add the chopped onions and some salt and stir fry until golden brown.
Add the ginger/garlic paste and coriander stems, fry until the raw smell is gone. Add the turmeric powder and ground spices, fry lightly. Add the chopped tomatoes and let it cook until all the water has evaporated and you start to see oil separate.
Add the minced meat and fry on a medium to high flame until it gets some colour. Add the chopped potatoes, 1/2 cup of hot water and cover and cook until the meat and potatoes are more than half way cooked. Taste and adjust seasoning , with salt and a pinch of sugar.
Add the soaked/drained rice and green peas along with enough hot water to just cover the rice. Bring it to a boil and cover to cook. You know the rice is done when all the water has absorbed. Once you turn off the heat, let it rest for atleast 30 minutes and fluff the grains.
Garnish with mint leaves and serve with a dollop of yogurt or sour cream.
