In a 2-quart (2-L) saucepan, cook the ghee, cumin, cardamom, and cloves over medium heat until fragrant, about 2 minutes. Add the rice and stir for 30 seconds. Add 2½ cups (600 ml) water and a good pinch of salt, increase the heat to high, and bring to a boil. Stir once to unstick any grains from the bottom of the pan, then cover and cook over the lowest heat for 14 minutes, or until the water is absorbed and the rice is tender. Let stand, covered, for about 3 minutes, then pick out the cardamom and cloves, if you’d like (they usually float and then settle on top of the rice), and fluff the rice with a spatula or fork and serve.