Heat ghee and add sliced onions and sauté till the onions are translucent .
Add ginger garlic paste and slit green chilly , sauté for a minute.
Add cloves , cardamoms , red chilly powder, garam masala, turmeric powder , ginger juliennes and 1/2 cup fried onions . Sauté for a minute till the spices are roasted .
Add the kidney bean stock , bring it to a rolling boil.
Add kidney beans , yogurt , 1/2 tsp each of mint and coriander leaves.
Add lemon juice and finally rice .
Let the rice cook 50% and then add 1/4 cup of fried onions, rest of coriander and mint leaves.
After all the stock is absorbed , simmer the flame and add ghee ( optional but recommended for a aromatic and flavourful rice ) and cook covered with a heavy weight on the lid . Cook till the rice is completely cooked.
Transfer to a serving bowl , garnish the rice with the rest of fried onions, mint and coriander leaves .
I used 1/2 tsp of finely chopped red bell pepper and a finely chopped spinach leaf .