Wash and drain the rice till the water runs clear. Then soak the rice in water for at least 30 minutes

Add butter to a pan. Then add the cinnamon, cloves, bayleaf and cumin seeds. Once the cumin starts spluttering about thirty seconds, add the rice and chilli (drain it and don’t add the water)

Sauté the rice in a medium flame for about two minutes then add the two cups of water. Add salt about a tablespoon.

Bring the rice to a boil in medium flame. Once it boils, reduce heat to a simmer and cover with a lid. Cook for about six to ten minutes or till all the water has evaporated. Garnish with coriander.