Stovetop pot or pan method

• Wash and soak basmati rice in water for 20 to 30 minutes.
  1 cup Basmati rice
• Heat oil in a pan or pot. Add whole spices and cashews, and sauté until aromatic and the cashews become light in color.
  2 tbsp Oil, 1 tbsp Cashews, 1 Bay leaf, 1- inch cinnamon stick, 3 Cardamom, 3 Cloves, 1 tsp Cumin seeds
• Add the onions and sauté until translucent, about 6 to 8 minutes.
  1 Onion
• Add the ginger-garlic paste and sauté for about 1 minute.
  1 tbsp Ginger garlic paste
• Add tomatoes, red chile powder, turmeric powder, garam masala, yogurt, mint, coriander leaves, and mix well.
  1 Tomato, ¾ tsp Red chile powder, ¼ tsp Turmeric powder, 1 tsp Garam masala, 2 tbsp Curd, 1 to 2 tbsp Mint leaves, 1 to 2 tbsp Cilantro
• Cover and cook for 3 minutes.
• Drain the water from the basmati rice, then add it along with salt and hot water, and mix well. Taste and adjust salt and spices at this stage.
  ½ to ¾ tsp Salt, 2 cups of Hot water
• Once this comes to a boil, cover and cook on medium-low heat for 10-12 minutes, or until the water is absorbed and the rice is cooked.
• Fluff the rice with a fork.
• For the Indian stovetop pressure cooker, use 1 ¾ cups of water for 1 cup of basmati rice. Place the whistle (weight) on the pressure cooker and cook for 1 whistle on medium flame. Open the lid once the pressure drops and fluff the rice.
• For the Instant Pot method, press the Sauté button. Add oil to the steel insert and follow the same steps as given above for the pot method. Use 1 ¼ cups of water with the rice, deglaze the pot, and pressure-cook on high for 5 minutes. Let the pressure drop for 5 minutes, then manually release any remaining pressure.