Wash rice under running tap water 2-3 times, until water comes clean.
Soak rice for 30 minutes.
In a deep heavy bottom pan or dutch oven heat ghee.
Add cinnamon, bay leaf, black cardamom, green chilli, and cumin. Saute for a minute until aromatic.
Drain rice well in a colander. Add drained rice to the pot.
Toss the rice well in the oil, so that rice gets coated well in ghee.
Roast rice for 2 minutes, tossing in between to prevent it from browning.
Add warm water, salt. Let it come to a boil.
Reduce heat/flame and close the lid. Cook it on low heat for 10-12 minutes.
At the end of 12 minutes, there would barely be any water left.
Keep it covered and rest undisturbed for 10 minutes.
Fluff rice using a fork. Sprinkle chopped coriander.