Rinse rice under cold running water. Soak rice for about 20 minutes. Drain. Set aside.

Meanwhile, heat ghee in a large pan over medium-high heat. Add cumin seeds, cinnamon stick, cardamom pods, cloves and red chilies. Sauté, stirring constantly, for a minute or until fragrant.

Add rice. Fry, stirring constantly, for two minutes or until it starts to change color. Add water and lemon juice. Season with salt. Stir gently.

Bring to boil. Reduce the heat to low. Cook, covered, for 3-4 minutes or until the rice is tender and water is absorbed.

Remove from heat. Keep it covered and leave to rest for another 10 minutes.

Garnish with coriander (cilantro) leaves.