Rinse 250 grams of basmati rice in water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
In a heavy-bottomed pan, heat 3 tablespoons of ghee over medium heat.
Add 1-inch piece of cinnamon, 3 cloves, 3 green cardamom pods, 1 black cardamom pod, 1 bay leaf, and 1 teaspoon of cumin seeds. Fry the spices for 1-2 minutes until they release their aroma.
Add 1 finely chopped onion to the pan and sauté until it turns golden brown.
Add the soaked and drained rice to the pan and gently stir to coat the rice with ghee and spices. Cook for 2-3 minutes.
Pour 500 ml of water into the pan and add salt to taste. Bring the mixture 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.
Remove the pan from heat and let it rest for 5 minutes. Fluff the rice with a fork and serve hot.