Heat oil in a wok and temper with Bay leaves, ginger,dry red chillies and cumin seeds

As the seeds splutter, add the onions and green chilles sauté until onions are translucent

Add the rice, salt and dry spices next

Mix well to incorporate all the flavours together

Cook covered for 5-7 minutes on Low heat

Add the chopped mint and coriander leaves, lemon juice and mix well

Cook for 1-2 minutes before taking off heat

Serve warm with desired curries /gravies