First, pour 5 cups of water into a large pot and add the bay leaves. Bring to a boil.

Once the water boils, turn off the heat, set the water aside, and remove the bay leaves.

Heat a pan and add 3 tablespoons of ghee. Let it melt.

When the ghee has melted, add the cardamom pods, cloves, and black peppercorns. Sauté for 20-30 seconds.

Add the basmati rice (washed and drained) to the pan.

Mix the rice well with the ghee, then add the salt and stir to combine.

Fry the rice for 1-2 minutes.

Transfer the sautéed rice and the water (from boiling with bay leaves) into a pressure cooker.

Close the lid and cook on high heat until you hear one whistle. Then turn off the heat and let the pressure cooker cool down.

Your pulao is ready to serve.

Enjoy!