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 .