Melt the butter in a large skillet over low heat until it begins to foam.

Add the onion, cinnamon stick, cardamom pods, cloves, bay leaves, turmeric, and salt. Stir everything together and cook for about 8 minutes, stirring occasionally, until the onions are soft and lightly golden, and the spices are fragrant.

Stir in the rinsed basmati rice, ensuring every grain is coated in the buttery spice mixture. The rice should appear glossy and slightly golden from the turmeric.

Pour in the boiling water and increase the heat to medium-high. Stir gently to combine, then bring the mixture to a gentle boil.

Once boiling, reduce the heat to low, cover the skillet tightly, and let it simmer for 8-12 minutes. The rice is ready for the next step when the water is fully absorbed and the grains are tender but not mushy.

Turn off the heat and let the rice rest, covered, for 5 minutes. This allows the steam to finish cooking the rice and ensures it becomes fluffy.

Before serving, fluff the rice gently with a fork and remove the cinnamon stick, cardamom pods, cloves, and bay leaves.