Gather all ingredients.

Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.

In the last 10 minutes of soaking, heat oil in a large pot or saucepan over medium heat. Add cinnamon stick, cardamom pods, and cloves, then stir in cumin seed.

Cook, stirring often, until fragrant and toasted, about a minute. Add sliced onion and stir.

Sauté until the onion is tender and a rich golden brown color, about 10 minutes.

Drain rice and add it the pot. Stir rice until lightly toasted, about 3 minutes.

Add water and salt; increase heat to bring to a boil. As soon as water starts boiling, cover the pot and reduce heat to low. Simmer until all the water has been absorbed, about 15 minutes.

Remove from heat and let stand for 5 minutes, covered, then fluff with a fork before serving.