| • | Wash the rice in warm water.
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| • | Soak it for about 20 minutes.
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| • | Heat the ghee.
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| • | Add cumin seeds and bay leaf.
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| • | Fry the contents for a minute.
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| • | Add the rice and fry till the rice begins to clump.
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| • | Add saffron and salt. Pour 4 cups of water.
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| • | Simmer till the water gets evaporated.
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| • | Put the lid and reduce the flame to low.
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| • | Simmer it for another 10 minutes to make the rice fluffy.
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| • | Garnish the pulao with mint leaves. Ready to serve. |
