Rinse basmati rice 2-3 times, or until the water runs clear.
Soak rice in ample water for at least 30 minutes. I soak in 3 cups of water.
Heat oil and ghee in a heavy bottom pan or skillet. When hot, turn the flame to medium and add the whole spices.
Saute for a few seconds till aromatic.
Add green chilies (slit or chopped) and saute for 5 seconds. Turn the flame to high and add 2 cups rice soaked water.
Add mint and coriander leaves. Let the water come to a roaring boil.
Add rice and give a gentle mix.
Add salt to taste, and lemon juice. Give a gentle mix.
Continue to cook on high flame till water quantity reduces and is just to the level of the rice.
Turn the flame to low, cover the pan and cook for 12 minutes. Turn off the flame and rest for at least 10 minutes.
Open the lid and fluff the rice using a spatula.
Homestyle Jeera rice is ready. Serve hot with any curry or dal.