Rinse the basmati rice thoroughly under cold water until the water runs clear. This will remove any excess starch and ensure that the rice cooks evenly.

In a large pot or saucepan, heat the ghee or oil over medium heat. Once the oil is hot, add the cumin seeds and cook for a few seconds until they start to sizzle and become fragrant.

Add the cardamom pods, cinnamon sticks, cloves, and bay leaves to the pot and stir for a few seconds until they release their aroma.

Add the rinsed basmati rice to the pot and stir gently to coat the rice with the spices and oil. Cook for a few minutes until the rice starts to turn translucent.

Add 2 cups of water to the pot and bring to a boil over high heat. Once the water comes to a boil, reduce the heat to low and cover the pot with a tight-fitting lid.

Cook the rice for about 15-20 minutes, or until all the water has been absorbed and the rice is tender and fluffy. You can check the rice by fluffing it gently with a fork to see if it is cooked through.

Once the rice is cooked, remove the pot from the heat and let it sit for 5-10 minutes to allow the rice to steam and absorb any excess moisture.

Remove the bay leaves, cardamom pods, cinnamon sticks, and cloves from the rice using a fork or spoon. Fluff the rice gently with a fork to separate the grains and serve hot.