First, rinse the basmati rice several times in water, then soak it in double the amount of water for 10 minutes. Slice the large onion into thin, long strips. Heat oil in a pan over medium heat, add the onions, and fry until golden brown. Remove and place on a paper napkin to drain excess oil.

In a nonstick pan, heat the ghee. Once hot, add the cumin seeds, black peppercorns, cloves, and bay leaves. Sauté until fragrant, then immediately add the soaked rice. Sauté the rice for 2 minutes, then add double the amount of water, a little salt, and some of the fried onions.

When the rice comes to a boil, reduce the heat to low and cover the pan. Cook until the water is absorbed and the rice is tender and fluffy. Turn off the heat. Serve with Punjabi chole, or with any dal or curry of your choice.