Wash and soak basmati rice for 30 minutes. Drain and keep aside. Heat ghee or oil in a heavy-bottomed pan. Add bay leaf, cloves, cinnamon, and cardamom. Sauté until fragrant. Add sliced onions and fry until golden brown. Stir in ginger-garlic paste and green chilies. Cook for 1 minute. Add chopped tomatoes, turmeric, red chili powder, and salt. Cook until tomatoes soften. Mix in julienned carrots and cook for 3–4 minutes. Add garam masala and biryani masala. Stir well.

Add soaked rice and 4 cups water. Add 1 tbsp hung curd for cremeness. Mix gently. Cover and cook on medium heat until rice is fluffy and water is absorbed.
Garnish with coriander, mint, and a squeeze of lemon before serving

Garnish with coriander, mint, and a squeeze of lemon before. Transfer to a bowl.