Rinse 250 grams of basmati rice in water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain the water.
In a deep pan, heat 2 tablespoons of ghee or oil. Add 1 teaspoon of cumin seeds and let them crackle.
Add 1 finely chopped green chili and 1 bay leaf. Sauté for a few seconds.
Add the soaked and drained rice to the pan. Gently stir the rice to mix it with the spices.
Add 500 ml of water to the pan and season with salt to taste. Bring the water to a boil.
Reduce the heat to low, cover the pan, and let the rice cook for 15-20 minutes or until the rice is cooked and the water is absorbed.
Turn off the heat and let the rice rest for 5 minutes. Fluff the rice with a fork and serve hot.