Method

1. Rinse basmati rice under water until water runs clear. Soak rice in water for 15 minutes. Drain and set aside.
2. In a medium pot, heat canola oil over medium heat. Add cumin seeds, allowing them to sizzle for 20 seconds, until fragrant.
3. Lower heat to medium-low and add onion, salt, bay leaf, cardamom pods, and cloves. Sauté for 10 minutes, until onions are very soft and beginning to brown.
4. Add drained rice and 2 cups (500mL) of water to pot, and bring to a boil over medium-high heat. Cover and reduce heat to low, simmering for 17-20 minutes, until water is fully absorbed.
5. Remove from heat, uncover, discard bay leaf, cardamom, and cloves, and fluff with a fork before serving.