Prepare the Rice: Rinse the basmati rice in a colander under cold running water until the water runs clear. This removes excess starch, which helps prevent the rice from becoming sticky. For fluffier rice, you can then soak the rice in fresh water for 20-30 minutes before draining it thoroughly.

Sauté the Onions and Spices: In a medium-sized pot with a tight-fitting lid, melt the ghee or heat the oil over medium heat. Add the sliced onion and cook until it is soft and translucent, about 5 minutes.

Bloom the Spices: Add the whole spices—cinnamon stick, crushed cardamom pods, cloves, cumin seeds, and bay leaves—to the pan. Sauté for about 1-2 minutes until they become fragrant. If you are using turmeric, add it now and stir to combine.

Add the Rice: Add the drained rice to the pot and stir gently to coat the grains with the ghee and spices. Cook for a minute or two until the rice looks slightly translucent.

Add Liquid and Simmer: Pour in the water or stock and add the salt. Stir once to combine everything, then bring the mixture to a boil.

Cook the Rice: Once the water is boiling, reduce the heat to the lowest possible setting. Cover the pot with the tight-fitting lid and cook for 15-20 minutes. Do not lift the lid during this time. The steam is essential for cooking the rice properly.

Rest and Fluff: After 15-20 minutes, turn off the heat but leave the lid on for another 5-10 minutes. This allows the steam to fully absorb and the rice to finish cooking without overdoing it.

Serve: Gently fluff the rice with a fork, being careful not to break the grains. Garnish with fresh cilantro if desired and serve immediately.