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Rinse the basmati rice until the water runs clear and soak it for 30–60 minutes.
Sauté sliced onions, cardamom pods, cloves, cinnamon stick, and turmeric in ghee or oil.
Add the drained rice and toast briefly.
Add boiling water or stock, cover tightly, and simmer on low heat for 10-15 minutes without lifting the lid.
Let the rice steam with the heat off for 5-10 minutes after cooking to ensure fluffy, separate grains.