Rinse the rice thoroughly and soak it in water for 20 minutes and drain the water.
Set the Instant Pot in saute mode and add the ghee. Let the ghee melt, and when it is hot, add the cumin seeds, cardamom, cloves, cinnamon, bay leaf.
Saute for 30 seconds or until the cumin seeds sizzle.
Now add the rice, 1.25 cups of water and salt. Mix gently and turn off the Instant Pot.
Press the cancel button, close the Instant Pot lid and make sure the vent is in the sealing position. Press the "Rice" preset button, and when the cooking is complete, allow the pressure to release naturally.
Carefully open the lid after releasing the pressure and allow the jeera rice to cool for 5 minutes. Then fluff it up with a fork. Serve hot with dal or curry.
I usually don't add green chilies to my jeera rice. If you want it a bit spicy, you can add one slit green chili.
Also, I add less salt as I serve this with curries and dal. But you can adjust the salt according to your preference.
Cumin seeds are the key ingredient here, and you can adjust the other whole spices according to your preference.