Wash the rice thoroughly and soak in cold water for 30 minutes. Drain well and set aside. Heat the ghee or clarified butter in a large pot. Fry the onion in it until it is translucent. Add the cinnamon sticks, cloves, peppercorns, cardamom pods and bay leaves and continue to sauté until the onion is golden brown. Stir in the cumin and sugar and allow the sugar to caramelize. Stir in the rice so that it is evenly coated with ghee or clarified butter. Add 1.5 quarts of boiling hot water and a little salt. Cover and simmer the rice over low heat until it has absorbed all the water and is cooked. DONE!
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