Rinse and soak rice for at least 30 minutes. Drain and set aside.
Heat 1tbsp and 2tsp ghee in a heavy bottom saucepan. Add shah jeera, bay leaf, cinnamon, cloves until fragrant, about 30seconds.
Add the soaked rice and cook for 2~3 minutes, stirring occasionally.
Crush the saffron and add to the rice along with the turmeric. Mix well.
Add 1½cups of water, salt and bring to a boil. Lower the heat and simmer covered until rice is cooked through and water is completely evaporated.
Stir in the chopped fresh herbs and stir gently. Serve with Kashmiri Dum Aloo.