Heat oil in a non-stick pan. Add ghee, black cardamoms, green cardamoms, cloves, black peppercorns, bay leaves, green chillies, ginger and sauté for 1-2 minutes.
Add basmati rice and sauté for half a minute. Add chenna, yogurt and salt and mix well.
Add 2 cups water, mint leaves and mix. Cook on high heat, stirring continuously. When the water evaporates, lower the heat, cover and cook till the rice is completely cooked.
Transfer into a serving plate and serve hot.