Heat a medium saucepan over high heat and add the ghee. When melted, add the onion, cinnamon, cardamom and cloves and cook, stirring frequently, until the onion is soft and translucent, about 4 minutes. Stir in the rice and cook, stirring frequently, until toasty and opague, about 2 minutes. Add the water and salt, stir, and bring to a boil. Reduce the heat to low, cover the pot, and cook, undisturbed, for 15 minutes.

Remove the pot from the heat and set aside for 10 minutes. Fluff the rice with a fork, toss in the almonds, green onions, and chopped cilantro. Garnish with the cilantro sprigs and serve hot.