Rinse rice and add to a large bowl, cover the rice with water and let sit for at least 30 minutes.
Heat oil on medium heat in a large skillet or pan that has a lid (to cover rice later).
Add bay leaves, cinnamon, cardamom pods, cloves, and cumin let cook for 2-3 minutes until the aroma from the spices start to come out.
Add finely sliced onion and stir for 3-4 minutes until onion is golden brown.
Drain rice and get rid of the excess water by using a strainer.
Add rice to the skillet and stir for 2-3 minutes until rice gets crispy but not brown.
Add salt and 2 1/2 cups of water.
Bring to a boil.
Reduce heat and cover. Simmer for 15 minutes or until rice has taken all of the water.
Let stand for 5 minutes or more then add a pinch of saffron to the center, fluff with a fork.
Before serving use a fork to remove the cardamom pods, cinnamon stick, cloves, and bay leaves. These add a lot of flavor, but aren’t so pleasant to bite into during a meal.