Rinse the rice until the water run out clear and soak the rice for 30 water in cold water. Drain
In a pot heat the ghee or oil over medium heat until hot.
Add cumin, cardamom, cloves, cinnamon, star anise and black cardamom. Roast until the cumin begins to crackle. Add bay leaf and stir quickly.
Add the rice and cook stirring constantly for about 2 minutes.
Add water and salt increase the heat and bring to boil again.
Reduce the heat, cover and let cook until water is adsorbed.
Let rest for 5 minutes before serving.
Note: If using rice leftovers, simply roast the spices in ghee/oil, add the cold cooked plain rice add 2-3 tablespoons water and stir well to combine. Cook stirring constantly until the rice is warm, remove from heat, cover and let rest a few minutes before serving.
This Indian famous dish cannot be missed as this is one of our most favorites.
Serve with naan or rice and add some salads, raita and/or vegetables.
If you wish to prepare a paste with the spices to be ready for use, place 10 fold of the quantity of the spices (from ginger to chili) in a wide skillet with ½ cup of white wine vinegar and ½ cup of oil. Heat slowly and bring to simmer until the vinegar is completely evaporated and the oil separates from the spices. Fill in a jar and keep in the fridge. Now you can replace the spices by 1-2 tablespoons of the paste.