Rinse/wash basmati rice until the water is clear.
Cook rice in a 3 cup water ( or according to package direction), set aside.
Make a smooth paste of mint leaves, pepper, ginger, garlic, 1 tablespoon oil and 1 tablespoon lemon juice.
In a 4 quart pan, heat rest of the oil.
When hot, add cumin seeds. Let it cook in oil for 20-30 seconds. Add cloves and cardamom seeds. Cook another 20 seconds. Add onion and sauté until onions are translucent
Add mint paste and cook for 1 minute.
Add salt for your taste.
Add cooked rice and mix well. Cook for 2 more minutes.
Serve with plain yogurt if desired.
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