Quantity	Ingredient
400g	Basmati rice
0.6 g	cloves
1 g	cardamom kernels, husked
3 g	cinnamon
4 g	turmeric
25 g	ghee
	water

Wash the rice thoroughly, then dry again. Warm in the ghee until translucent. Place the spices in a muslin sack, add salt, cover with water and boil until the water level drops to the level of the rice. Cover with a well-fitting lid, heat over a low flame for a further 30 seconds, then turn off the heat and leave for 20 minutes or more. Serve.