First off peel the garlic and chop it up finely and set it aside.

Then place rice in a bowl and cover the rice with water. Stir it a bit with your hands or a spoon. The water usually turns cloudy. Drain out the cloudy water, careful not to drain out the rice. Then fill with fresh water and repeat this process until the water is not cloudy anymore.

Then place the butter in a pan and place it on a stove with the heat set to medium.

When the butter melts, add in the washed rice, the chopped garlic, the saffron strands, the turmeric, the cardamom pods, the whole cloves, and the water.

Turn the flame up and bring the mixture to a boil.

As soon as it begins to boil, lower the flame, cover the pan and let the rice simmer for 10-14 minutes. Keep an eye on the water - as you do not want it to evaporate entirely and leave you with burnt rice at the bottom of your pan.

When the water seems to be absorbed, check the rice to see if it is tender. If it is not, then add in a few tablespoons of water or 1/4 cup and simmer until the rice is tender. However, if the rice is tender, when the time is up, fluff it with a fork, season it with salt and enjoy warm.