An aromatic and lightly colored rice, which goes great with a curry, a fish dish, vegetables, or meat.
Rinse rice in a colander under running water. Let drain in the colander.
Put saffron in a small glass and add 4 tablespoons of boiling water. Set aside.
Heat a thick-bottomed pot on medium. Add onion and ghee. Sauté for 2 minutes then add cardamom, cinnamon, clove and cinnamon leaf. Sauté gently, stirring on occasion, until the onions are translucent.
Pour rice into the pot and stir. Add saffron and saffron water. Add stock or water and salt to taste.
Bring to a boil. Cover, reduce heat to low and continue cooking for around 15 minutes. Turn off heat, but leave the pot on the burner to slowly finish cooking.
Fluff rice with a fork before serving.