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Pour the rice into a bowl and cover with water. With your hand, move the rice around in the water. The starch will come of the rice and the water will become milky. Repeat 5 times and then cover with fresh water to soak for at least 30 minutes.
Once your rice has soaked, heat the ghee in a sauce pan that has a tight fitting lid. Stir in the whole spices and bay leaves and let them infuse into the ghee for about 30 seconds. Then add the chopped onion and salt and fry it for about 5 minutes or until soft and translucent. Stir in the ground turmeric until the onion is completely coated and yellow.
Drain the rice through a sieve. Pour the rice into the sauce pan, stir a bit and cover with the water. Cover the pot tightly and bring to a boil. When the water boils, turn off the the heat and allow it to steam, without lifting the lid for 40 minutes.
After 40 minutes, uncover the pan and your pilau rice will be cooked perfectly. Carefully, stir the rice grains with a fork or chopstick. You just want to move the grains around and not stir to harshly as Basmati has a tendency to split if stirred to hard.
Serve garnished with the chopped coriander (cilantro).