Rinse the Basmati Rice under cold running water until the water runs clear to remove excess starch; then soak the rice for 20–30 minutes and drain.
Measure out Water using roughly 1.5–2 cups of water for each cup of soaked rice (adjust slightly for your rice variety and pot).
Heat the Ghee in a heavy-bottomed saucepan over medium heat until it shimmers.
Add the Cumin Seeds to the hot ghee and fry briefly until they release their aroma and begin to sizzle, about 20–30 seconds.
Toss in the whole spices: a Bay Leaf, crushed Green Cardamom Pods, a couple of Cloves, a small piece of Cinnamon, and a few Black Peppercorns; sauté for another 20–30 seconds to bloom their flavors.
Add the drained rice to the pan and gently stir to coat each grain with the spiced ghee; lightly toast the rice for 1–2 minutes without browning.
Pour in the measured Water and season with Salt. Increase heat to bring the mixture to a gentle boil, then reduce heat to low, cover tightly, and simmer for 12–15 minutes or until the water is absorbed and the rice is tender.
Turn off the heat and let the rice rest, covered, for 5–10 minutes. Then fluff the rice gently with a fork to separate the grains.
Finish by stirring in chopped Coriander (or sprinkling it on top) for a fresh, bright touch before serving.
