Rinse 1½ cups of aged basmati rice until the water runs clear. Soak in fresh water for 20 minutes, then drain.
Heat 2 tablespoons of ghee in a pot over medium heat. Add 2 teaspoons of cumin seeds, 1 Indian bay leaf, 4 green cardamom pods, 1 cinnamon piece, 2in / 5cm long, and 4 whole cloves. Let sizzle for 2 minutes.
Add the drained rice. Stir gently over high heat for 2 minutes.
Add 3 cups of water and ½ teaspoon of salt. Bring to a boil, cover and turn the heat to low.
Cook for 15-17 minutes, until the rice is tender and the water absorbed. Turn off the heat; rest covered for 10 minutes. Remove the whole spices except cumin and fluff with a fork.
