Place the 370g of basmati rice in a large bowl. Run cold water over it and gently rub the grains between your fingers. Drain and repeat this process 3 to 4 times until the water runs completely clear to remove excess starch.

Submerge the rinsed rice in fresh cold water and let it soak for exactly 20 minutes. This allows the grains to absorb moisture evenly. Once done, drain the rice completely in a colander and set aside.

Heat 2 tablespoons of ghee in a medium, heavy-bottomed pot over medium heat. Add the cumin seeds, bay leaf, cardamom, and cloves. Cook for 10-15 seconds until the cumin seeds sizzle, swell, and release a rich, aromatic fragrance.

Add the drained rice to the pot. Using a silicone spatula, gently toss the rice with the spices and ghee for 1 to 2 minutes until the grains are coated and look slightly translucent around the edges.

Pour in 840ml of water, salt, and 1 teaspoon of lemon juice. Stir gently once. Bring the mixture to a rolling boil over high heat, allowing the water level to drop slightly until it is level with the rice.

Cover the pot tightly with a lid, turn the heat down to its absolute lowest setting, and cook undisturbed for 12 minutes. Turn off the heat and let the pot sit, covered, for another 5 minutes to let the steam settle.

Remove the lid and gently fluff the rice with a fork, lifting the grains from the bottom. Garnish with fresh chopped cilantro and serve warm.