Wash rice 2-3 times with cold water and keep the rice aside.
Grind 3/4 cup mint leaves and fennel seeds with little water in a blender until smooth.
In a deep pot or stockpot, heat oil on medium-low heat.
Add cumin, cassia, cloves, cardamom and saute for few seconds or until cumin sizzles.
Now add onions and ginger- garlic paste, sauté well. Slightly increase the heat and cook for a minute or until onions are soft and translucent.
Add tomatoes, mint leaves, saute well.
Now reduce the flame slightly and add turmeric followed by chili powder, salt and ground mint-fennel seed paste. Mix well until all the spices are well combined with vegetables.
Cook for 2-3 minutes or until the raw aroma of spices vanishes. Keep stirring regularly to avoid burning the spices and vegetable mixture.
Add coconut milk, water and mix well. Increase the flame to medium-high heat and bring it to boil.
Now add washed rice, mix gently until well combined with liquids and masala. Close the pot with a lid and simmer for 8-10 minutes or until rice is well cooked.
Turn the heat off and let it sit for 5 minutes before you open the lid.
Serve piping hot mint rice with raita or any side dish of your choice.