1: Rinse and soak the basmati rice for 30 minutes.
2: Heat 3 tablespoons of ghee in a heavy-bottomed pan or large pressure cooker.
3: Add the whole spices and stir until fragrant.
4: Add the drained rice and fry for a minute.
5: Add 6 cups of hot water and 1 cup of beef stock/gravy.
6: Bring to a boil and taste-check for salt. The water should be slightly salty.
7: Cover with a lid and cook until steam starts coming out profusely.
8: If using a cooker, put the weight on and cook for 3 whistles.
9: Open the lid after 10-15 minutes to check the rice. Fluff the rice gently.
