Heat the oil in a saucepan with a tight-fitting lid.
Add the red chillies, cardamom, cloves, cinnamon and bay leaves
When the spices start to turn color, add the rice and saute for a minute or until the rice turns opaque.
Add the water and then the dill and salt to taste. Stir to mix and bring it to a boil.
Put on the lid, turn the heat down to low, and let the rice cook 20 minutes. Leave it standing undisturbed for another 10 minutes before serving.
Fluff the rice gently with a fork to separate the grains before serving.