Rinse the rice thoroughly and drain the excess water.

Heat a heavy-bottomed pot over medium heat. Add the ghee and let it heat up. Add the cumin seeds. When they start to crackle, add the bay leaves and break the dried red chilies into pieces before adding them.

Add the rice and salt. Sauté lightly for a minute.

Add water as needed, cover with a lid, and cook. Adjust the heat as necessary. Cook for 4 to 5 minutes, or until the rice is fully cooked. Turn off the heat.

Transfer to a serving plate and serve with your favorite vegetable curry. I served it with a potato and tomato gravy.