Rice:Water ratio for Stove top is 1:1½ ; Rice Cooker is 1:1¼; Instant Pot is 1:1.

PREP WORK(for any method):

• Firstly, take the rice (grains) into a vessel, wash twice.
• Fill with water (as per above measurement) and let it soak for at least 20 mins. Drain the water before use.
• Next, chop the onions and ginger. Cut the green chillies length wise.

STOVE-TOP / RICE COOKER METHOD (15 mins)

• Put a medium size pan / vessel on stove top under medium flame.
• Add the oil & heat. Add the bay leaves, cinnamon sticks and whole cumin / jeera into the pan. Saute them.

  Add chopped onion & ginger. Stir fry them.

  When the onions become translucent, add the jeera/cumin powder and slit green chillies.
• Switch the flame off and transfer all the items of the pan onto the rice in a vessel / rice cooker. 

  Add fresh water (as per above measurement) and salt. Mix everything gently, so that the basmati rice do not break/crack.
• Stove-top Vessel: With lid on, cook under medium flame for 10 mins, give a mix, change the flame to low, cook for more 5 mins.

  Stove-top pressure cooker: for 3 whistles.

  Once the rice is cooked, gently fluff up with a fork and garnish with chopped coriander. Done!!

INSTANT POT METHOD (8 mins)

• Switch the instant pot ON, set to SAUTE mode for 3 mins.
• Add oil, jeera / cumin seeds, bay leaves, cinnamon sticks, chopped ginger, onion. Saute.

  When the onions become translucent, add the slit green chillies, jeera / cumin powder.Mix all.
• Pour 2 tablespoons of water, scrape the bottom to deglaze.

  Transfer the soaked rice after draining the soaked water. Then add fresh water (1:1) and salt. Mix everything.
• Close the lid & valve. Set to Pressure Cook Mode, under low pressure for 5 mins.
• Release the pressure naturally (NPR). Garnish with freshly chopped coriander leaves.
• Gently fluff up with a fork. Done!!