Heat the butter and fry the bay leaves briefly.

Add in the drained rice and fry till crisp, for about five minutes.

Add the water, stock cubes and salt to taste and keep on high flame on closed lid till the water boils properly.

Reduce the flame to the lowest and keep on closed lid undisturbed till the rice is fully cooked.

Switch off the flame. Add the pomegranate and pistachios and toss up with a fork.

Serve warm with any side dish.