Steps
1. Wash rice well and drain at least 30 mn.
2. Heat ghee in a saucepan and saute onion until golden; add spices and rice. Saute, stirring with perforated metal spoon for 5 mn over moderate heat.
3. Add hot stock and salt and bring to a boil. Reduce heat to very low, cover pan tightly, and cook 15- 20 mn without lifting lid.
4. At end of cooking time, uncover and allow steam to escape; let it stand for 5 mn. Gently fluff up rice with fork, removing whole spices.
5. When transferring rice to a serving dish, use perforated metal spoon to avoid crushing rice grains. Serve hot, accompanied by curries of meat and vegetables, pickles, and sambols.

Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines