• Place rice in a bowl and add enough water to cover the rice by 1-2 inches. Use your fingers to gently rub the rice and swirl the water around. The water will start to look muddy and milky. Drain the water and repeat this process 3-4 times till the water starts looking pretty clear. This process washes away the starch, reducing stickiness in cooked rice.
• Regardless of the method you are using, soak the rice in the amount specified above (refer to the method you are using) for 30 minutes. Use the vessel you are planning to cook the rice in for soaking because we won't be draining the rice. For example, if you plan to use your IP, soak the rice in the inner pot with the water amount specified above for the instant pot.

Stovetop Method:

• Add washed rice and required water to a pot and let it soak for 30 minutes.
• Place the soaked rice and water on the stove and bring it to a boil. As soon as the water starts boiling, reduce the flame to a simmer and cover and cook for 10 minutes. Turn off the heat and let the rice sit for 5 more minutes. Basmati rice cooked on the stovetop is ready to serve.

Instant Pot Method:

• Transfer the washed rice and required water to the inner pot and let it soak for 30 minutes. 
• After 30 minutes, cook the rice by selecting manual pressure for 4 minutes. Once the 4 minutes are up, and the the beeper goes off, let the pressure release naturally for 8 minutes. After 8 minutes, release pressure manually. Rice is ready for serving.

Traditional Pressure Cooker Method:

• Add washed rice and required water to the pressure cooker and let it soak for 30 minutes.
• Add oil and fix the lid on the pressure cooker and place it on the stove. Cook on medium high heat for two whistles. Turn off the gas once you hear two whistles and let the pressure release naturally. Basmati is ready to be served!