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1. Put the rice into a bowl and cover it with tepid water. Soak for 15 minutes then drain.
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2. While the rice is soaking, heat 2 tablespoons ghee in a medium saucepan over medium heat. Add the sesame seeds and toast them for 2 minutes, stirring frequently. Then add the coconut and toast until light golden brown and fragrant, about 30 seconds more, stirring constantly. Once toasted, immediately transfer the sesame seed/coconut mixture to a bowl so it stops cooking.
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3. Put half a kettle of water on to boil.
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4. Add the remaining 1/2 tablespoon ghee into the same saucepan over medium heat. Add the onion and cook until softened and just starting to brown in places, about 3 to 5 minutes, stirring frequently.
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5. Add the bay leaf, cardamom pods, cloves and drained rice and cook until fragrant, about 2 to 3 minutes, stirring frequently.
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6. Stir in the salt and boiling water and let it come up to a rolling boil over high heat.
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7. Give the rice a stir, cover the saucepan, turn heat down to very low, and cook until the rice is tender and the water is absorbed, about 10 to 12 minutes. Try not to open the lid during this time, but you can open it to add a splash of water as necessary if the rice is too dry (the weather plays a big part in cooking rice).
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8. Once cooked, turn off the heat and let the rice sit (covered) for 15 minutes before fluffing with a fork.
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9. Once fluffed, toss in the toasted sesame seed/coconut mixture and serve.
