Rinse basmati rice once, then soak in cold water for 10 minutes. Drain, and keep aside until needed.
Heat ghee in a saucepan on medium heat. Add cinnamon stick, bay leaf, and clove, and sauté for about 30 seconds until aromatic. Add cumin seeds, and sauté until the cumin seeds turn a few shades darker.
Add the rice and stir well to combine. Continue to cook for 1–2 minutes, then add water and salt.
When the water starts to boil, lower the heat and simmer covered until the rice is soft. Start with 12 minutes, then check it. Depending on the rice, it could take longer.
Just before serving, gently fluff the rice with a fork to separate the long grains.
For a complete dinner, enjoy your restaurant quality cumin rice with an Indian daland a vegetable side.You could also make this the base of a rice bowl, and have it with roasted vegetables, braised greens, toasted seeds, or your favorite topping.If you do not have ghee, substitute with a mixture of half butter and half vegetable oil. Ghee is a form of clarified butter with a nutty, buttery taste, that is commonly used in Indian cooking. Ghee is generally safe for people with lactose intolerance. It has a high smoke point of 485 degrees Fahrenheit and it is shelf stable at room temperature. Ghee is widely available outside India. To learn more about ghee and where to buy it, see Quality Ghee & Ghee Buying Tips.