Measure 250 grams of basmati rice and rinse it thoroughly under running water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
Soak the rice in water for 20-30 minutes to ensure even cooking and fluffier texture.
In a large saucepan, bring 500 ml of water to a rolling boil. Add a pinch of salt for taste (optional).
Drain the soaked rice and gently add it to the boiling water. Stir once to prevent the rice from sticking to the bottom.
Reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice cook for 10-12 minutes or until the water is absorbed and the rice is tender.
Turn off the heat and let the rice sit for 5 minutes with the lid on. This allows the rice to steam and become fluffier.
Remove the lid and gently fluff the rice with a fork. Serve hot with your choice of curry, dal, or side dish.