Boil water in a pan. Add half ghee, half of the cloves, half of the cinnamon, half of the black peppercorns, half of the bay leaf, salt and sauté for a minute.
Add five hundred grams and cook till done. Divide into two equal portions. Drain and set aside. Grind basil and green chillies to a fine paste with sufficient water.
Heat butter in a non stick pan. Add basil paste and sauté for a minute. Take one portion of rice and toss well. Add salt and cook for two to three minutes. Boil water in another pan.
Add remaining ghee and cloves, cinnamon, black peppercorns, bay leaf, salt, turmeric powder. Add rice and cook till done. Drain and set aside.Arrange green layer at the bottom of the serving plate. Spread white layer followed by green layer on top of the orange layer. Serve hot.