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Heat the oil in a large pan that has a tight-fitting lid. Add the onion and cook on medium heat for a couple of minutes until softened.
Stir in the cardamom pods, ground cloves, ground turmeric, bay leaves and split cinnamon stick and cook for another minute.
Add the rice to the pan and stir until well coated. Add the boiling water to the pan and bring to a boil.
Lower the heat, cover the pan with the lid and simmer for 15-20 minutes until tender to your liking.
Turn the heat off and leave the lid on the pan for a couple more minutes. Remove the lid to let the steam dry off, remove the cinnamon stick and bay leaves, and fluff up the rice with a fork.