Heat the ghee in a broad non-stick pan, add the cumin seeds, cloves, cinnamon and bayleaf and sauté on a medium flame for few seconds.
Add the rice and salt and sauté on a medium flame for 2 minutes, while stirring continuously. Keep aside.
How to proceed
If you want to make spicy pulao, you can just mix rice with Pav Bhaji or you can go little fancy.
Divide the rice into 2 equal portions.
Arrange one portion of the rice evenly in a greased 125 mm. (5") round aluminium tin and press it lightly using a back of a spoon.
Spread the bhaji evenly over the rice and top with the remaining portion of the rice and press it lightly using a back of a spoon.
Turn upside down on a serving plate and serve immediately with churi papad.