You will need;
1 Tsp cumin seeds
2 whole cinnamon sticks
A few whole cloves
2-3 whole green cardamoms (smashed with the back of a spoon to release the seeds)
2 dried bay leaves
1 Tsp turmeric powder
6-7 strands of good quality saffron (Let the saffron blossom in a Tbsp of warm milk to release the aroma and color)
1/2 an onion sliced thin (optional)
Salt to taste
1 Tbsp ghee (optional)
1 Cup of Basmati rice- Rinsed in a couple of changes of water and drained.
Sauté cumin seeds and onions in 1 Tbsp of olive oil for 4-5 minutes till the onions turn translucent. If not using onions, saute for 2-3 minutes. Add the rest of the dry spices and saute for about 2 minutes. Add the basmati rice. Add salt and 2 cups of water.
Mix well. Cover the pot and cook on low- medium heat for 15 to 18 minutes. Take the cover off to make sure all the water has evaporated. Add more water if the rice is still undone. Keep the pot covered for five more minutes and take it off the stove. The rice should be separated and easily flaked using a fork. Add the Ghee before serving.