Sprinkle the cumin seeds over the base of a pot over medium heat and cook for 30 seconds to toast them. Make sure they do not burn. Tip over into a bowl.

Heat the ghee or oil in the pan. Add the onion and cook for 5-7 minutes or until onions start to soften.

Crush the cumin seeds lightly with the cardamom pods using a mortar and pestle.

Add the cumin, cardamom, cloves and turmeric to the pan and cook for about 2-4 minutes.

Add rice to the pan, along with 500ml boiling water, the bay leaves and cinnamon sticks and stir briefly just to mix.

Bring the mixture to a boil, cover the pan and cook over a low heat for about 15 minutes, until the water is absorbed. Leave the rice in the pan but turn off the heat for a few mins before serving.