Wash 300 grams Basmati rice thoroughly under running water until the water runs clear. Soak the Basmati rice in fresh water for 20 minutes, then drain completely.
2
Heat 40 grams ghee in a heavy-bottomed pot or pressure cooker over medium heat.
3
Add 3 grams cumin seeds, 1 gram bay leaf, 2 grams green cardamom, 1 gram cloves, and 2 grams cinnamon stick to the hot ghee. Sauté for about 30 seconds until the whole spices are fragrant.
