1 cup basmati rice 2 cups water 1–2 tbsp ghee or oil 1–2 tsp cumin seeds (jeera) 1 small bay leaf (optional) 3–4 cloves (optional) 1 small cinnamon stick (optional) Salt to taste Fresh coriander leaves (for garnish) Instructions Rinse & soak rice Wash basmati rice 2–3 times until water runs clear. Soak for 15–20 minutes, then drain. Heat ghee/oil In a pan or pressure cooker, heat ghee or oil on medium heat. Add whole spices Add cumin seeds and let them splutter. Then add bay leaf, cloves, and cinnamon (if using). Add rice Add the soaked rice and gently sauté for 1–2 minutes. Add water & salt Pour in water and add salt. Mix gently. Cook Pan method: Cover and cook on low heat for 10–12 minutes until water is absorbed. Pressure cooker: Cook for 1 whistle, then let pressure release naturally. Fluff & serve Fluff with a fork and garnish with coriander. Tips Use ghee for richer flavor. Don’t stir too much while cooking to keep grains separate. Add a few fried cashews for extra taste.