My favorite rice is the following, vaguely from memory...
First soak and rinse 1 cup basmati several times...
Then in a sauce pan, add 3 Tbsp (you heard right!) and start heating. Throw in 2 peppercorns, 2 cardamom pods, 2 cloves, a 1 inch cinnamon stick, and a bay leaf and heat the spices while stirring for a couple minutes. Then add your soaked and drained basmati...I like to stir it to coat evenly and then cook it for another minute or two...then add a couple cups of water, an amount of salt which eludes my memory, but a normal amount (1/2 tsp or 1 tsp?), stir, bring to light boil, cover, and simmer gently for I forget how long...12-15 minutes maybe?
Fluff the rice, and root around for the whole spices and remove (that's why its good to have a fixed amount to add, you'll know when you've found them all). The butter adds fat, but the scent of browned butter and spices with this rice is wonderful. Great with dal and curry dishes. I've even made it when not otherwise cooking Indian (ie as a side to steak).