Crafting Jeera Rice

Rinse the basmati rice until water runs clear, then soak for 20-30 minutes and drain. In a pot or pressure cooker, heat ghee over medium heat, add whole spices (bay leaf, cloves, cinnamon, cardamoms), and sauté for 30 seconds until fragrant. Add cumin seeds and slit chilies, letting them sizzle for 10-20 seconds.
Stir in drained rice and fry gently for 1-2 minutes to coat grains. Pour in water, add salt, and bring to a boil. For stovetop, reduce heat, cover, and simmer 10-12 minutes until water absorbs and rice is fluffy. For pressure cooker, cook 2 whistles on medium. Fluff with a fork, mix in coriander, and rest covered for 5 minutes.