Traditional Indian Method:

1. Rinse the Rice: Rinse the basmati rice thoroughly under running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
2. Soak the Rice: Soak the rinsed rice in water for 30 minutes. This helps the grains to expand and cook evenly.
3. Boil the Water: In a medium saucepan, bring 1.5 cups of water to a boil. If using, add ghee or oil and salt to the water.
4. Cook the Rice: Add the soaked and drained rice to the boiling water. Stir once to prevent sticking. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender.
5. Fluff and Serve: Remove the saucepan from heat and let it sit, covered, for 5 minutes. Fluff the rice gently with a fork before serving.

Temple Method:

1. Rinse and Soak: Follow the same rinsing and soaking steps as above.
2. Boil in Excess Water: In a large pot, bring a generous amount of water to a boil (approximately 4-5 cups of water for 1 cup of rice).
3. Cook the Rice: Add the soaked and drained rice to the boiling water. Cook the rice uncovered until it is just tender, about 8-10 minutes.
4. Drain the Rice: Drain the cooked rice using a colander, and rinse briefly with warm water to remove excess starch.
5. Steam: Return the drained rice to the pot, cover, and let it steam on very low heat for 5 minutes to ensure the grains are fluffy and separated.

Rice Cooker Method:

1. Rinse the Rice: Rinse the basmati rice thoroughly under running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
2. Add to Rice Cooker: Add the rinsed rice and 1.5 cups of water to the rice cooker. If using, add ghee or oil and salt.
3. Cook the Rice: Set the rice cooker to the ‘Cook’ setting. Once the rice cooker switches to ‘Warm’, let the rice sit for another 5-10 minutes.
4. Fluff and Serve: Fluff the rice gently with a fork before serving.

Instant Pot Method:

1. Rinse the Rice: Rinse the basmati rice thoroughly under running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
2. Add to Instant Pot: Add the rinsed rice and 1.25 cups of water to the Instant Pot. If using, add ghee or oil and salt.
3. Pressure Cook: Close the lid and set the valve to ‘Sealing’. Pressure cook on high for 4 minutes.
4. Natural Release: Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Fluff and Serve: Fluff the rice gently with a fork before serving.