Wash basmati rice under running cold water until water runs clear. Soak rice in enough water for 20 minutes.
After 20 minutes drain the rice in strainer and let it dry for 10 minutes, it is optional if you are in rush.
Heat the ghee in a thick bottom saucepan on medium heat. Once hot add bay leaf, cloves and cinnamon stick and saute for a minute. You will get nice aroma from whole spices.
Then add cumin seeds and let them sizzle.
Add rice and sauté them for a minute.
Add 2 cups of water, salt and lemon juice; mix well.
Let the water come up to a boil.
Once starts boiling cover it and reduce the heat to LOW. Simmer it for 18-20 minutes.
Then turn off the heat. Let it stand for 10 minutes covered so rice will get firm up and after 10 minutes open the lid.
Fluff up with use of fork.
Serve jeera rice hot or warm with a dal or vegetable/paneer curry of your choice.