Rinse the rice thoroughly and cover with cold water to swell for about 30 minutes.
Rinse the cilantro, shake dry and chop. Add the rose water in a bowl and soak saffron threads. Peel the onion and garlic. Dice both finely and sauté in ghee in a pan. Add the rose water with the saffron and cook another 2 minutes. Season with salt, paprika and chili powder.
Heat the chicken broth with cloves, cardamom and turmeric in a large saucepan. Drain the rice and add to the broth. Boil the solution briefly, then cover and let simmer over low heat for about 15 minutes. Remove from heat and clamp a folded paper towel between the pot and lid to draw moisture from the rice for about 5 minutes. Mix the pan contents with the cilantro into the rice, season and serve.