Heat 1 - 2 Tbsp Oil in a Wide Skillet, over Medium Heat. Gently break open Cardamom Pods in a Mortar and Pestle. Make sure the Seeds have been Released. Pour all of the Spices into the Skillet, except for the Salt. Stir Around until they Begin to really Sizzle, then Pour in Water and Salt. Bring to a Boil.

Turn Heat to Medium. Carefully Stir in Rice. Allow to Come up to a Boil again, then Cover about 90% Of the Way with Lid. Cook for Five Minutes. With a Chopstick or Spoon, poke a Hole in the Rice, so you Can See the Bottom of the Pan. If there is still Water in the Pan, Cook for Another 5 Minutes. Now, Cover pan Completely, and Turn Heat Off. Allow to Sit for Another 5 Minutes.

Fluff with Fork, and Serve.