2 cups (200 g) basmati rice
2 1/2 tablespoons ghee (clarified butter), divided (or you can use a mix of butter and canola oil)
4 tablespoons (35 g) sesame seeds
1/2 cup (50 g) shredded, unsweetened coconut
1 small-medium onion, diced
1 bay leaf
2 pods cardamom, cracked open
2 whole cloves
2 teaspoons coarse salt (use less if you’re using fine salt)
2 cups (475 ml) boiling water