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1 Place Rice In A Sieve And Run Cool Water Through It To Rinse It Until The Water Runs Clear. Soak The Rice In Cool Water For 30 Minutes. Drain. 2 Bring 8 Cups Of Water And The Salt To A Boil In A Large Pot. Add The Rice And Stir. Add The Cloves, Cardamom And Cinnamon And Simmer For 10 Minutes. Taste The Rice, And Test If It Is Done To Your Taste; Rice Can Take More Or Less Time To Cook Depending On How Old It Is. If Still Too Firm, Cook A Few Minutes Longer. 3 When The Rice Is Cooked To Your Liking, Drain The Rice Into A Colander And Rinse With Cold Water To Stop If From Cooking. Remove The Cloves, Cardamom And Cinnamon And Discard. Set The Rice Aside To Drain. 4 In A Pan Large Enough To Hold The Rice, Heat The Oil Over Medium-High Heat. Add The Mustard And Cumin Seeds And The Chile Flakes. Cook Until The Mustard Seeds Start Popping, Then Add The Onion. Saut
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