5 c. rice (Basmati)
3 tsp. salt
1/4 c. ghee (butter can be used)
1/2 stick cinnamon stick (optional)
5 whole cloves (optional)
4 shelled cardamoms (optional)
5-6 c. hot water
1/2 tsp. turmeric (if you wish to have yellow rice)

Wash rice and soak in hot water (cooks faster). Heat ghee of butter in pan and add cloves, cinnamon, cardamoms and cook for few seconds. Rinse the water from rice and add to ghee and stir very gently not to break the rice. Add the hot water and bring to boil then reduce heat, close lid and cook slowly; add water if necessary.

Ghee is clarified butter. Throughout India much of the finest food preparation is done with ghee or clarified butter. It does not burn at higher temperatures as ordinary butter does. This is because the milk particles which ordinarily blacken when regular butter is heated are removed.