Rinse Basmati rice thoroughly under cold water until the water runs clear. Soak the Basmati rice in 700 grams of fresh water for 30 minutes. Drain completely before use.
2
Heat Ghee in a heavy-bottomed pot or pressure cooker over medium heat.
3
Add Cumin seeds, Bay leaf, Cinnamon stick, Green cardamom, Cloves, and Black peppercorns to the hot Ghee. Allow them to splutter and become fragrant for about 30 seconds (this is the tempering or tadka).
