Add rice to a medium-deep saucepan and fill it with water until the rice is completely covered.

Wash the rice by gently rubbing them with your fingers to dislodge any dirt and starch.

Change the water couple of times till the water runs clear.

Drain the water and add 5 cups of water to the rice. Let the rice soak for 30 minutes.

Drain the rice and set it aside.

Place a wok/kadhai over medium-high heat and add ghee.

Once the ghee is hot, add cumin seeds and once it starts sizzling, add green chilies, bay leaves, and cinnamon stick. Fry it for about 10-15 seconds and then add rice.

In approximately 6-8 minutes, the water will start to boil and evaporate from the surface. When craters appear, cover the saucepan with a tight-fitting lid and turn down the heat to the lowest setting and cook for another 5 minutes and turn off the heat.

Open the lid and let the steam escape.

Resting the rice: Cover the saucepan and let the rice rest undisturbed for 5 minutes – this allows the steam coming out of the rice to redistribute and allows all the layers of the rice to evenly cook.

Wait for 5 minutes and then fluff the rice gently with a fork and sprinkle chopped coriander leaves. Serve hot.