Method

• 1.
  Rinse the rice in a large sieve under cold water until water runs clear. Drain well.
• 2.
  Heat the oil in a large flameproof casserole dish over medium heat. Add the cloves, cinnamon, cardamom and bay leaves, and gently cook for 2-3 minutes until aromatic. Stir in the rice and fry gently for 1 minute. Add 1.75 litres (7 cups) boiling water and 1 1/2 teaspoons salt. Bring to the boil, stir once and cover with a tight-fitting lid. Reduce the heat to low and cook for 10 minutes. Remove from heat and leave undisturbed for 4-5 minutes. Fluff up rice with a fork and serve.