Wash the basmati rice two or three times in cold water until the water runs clear. Drain thoroughly and set aside. In a small bowl, add the cumin powder, turmeric, sea salt, whole cloves, crushed cardamom, bay leaf and cinnamon stick. Set aside.
Heat the oil in a pot over a medium heat. First, fry the chopped onion for 3 minutes. Then add the cumin, turmeric, salt, cloves, cardamom, bay leaf and cinnamon and stir-fry for 1 minute. Finally, add the washed and drained rice and stir well until the rice is evenly coated with the oil and spices.
Pour the ingredients from the frying pan into the inner pot of your rice cooker and add water to the 1st measuring mark in the pot. Cook the rice on 'white / long grain' mode. When the rice is cooked, mix well with a rice spoon, remove the whole spices and leave on 'keep warm' mode for 10 minutes.
Mix well once more to fluff up the rice and serve alongside your favourite curry dishes.
For added deliciousness, try adding a little melted butter or ghee to the cooked rice, mixing through just before serving.