Prepping the Rice - Begin by washing the basmati rice thoroughly until the water runs clear. This removes extra starch and helps prevent stickiness. Then, soak the rice in water for about 30 minutes. This little step really helps the grains stay long and fluffy after cooking. Once soaked, drain the rice and set it aside, ready for the next stage.

Building the Flavor Base - In a pressure cooker, heat up a tablespoon of ghee. The aroma itself is comforting. Then add in the shahi jeera (black cumin seeds), bay leaves, and a small piece of cinnamon. As they start to sizzle and release their fragrance, add in thinly sliced onions and green chillies. let the onions cook until they turn light golden, which gives a slight sweetness. Then in goes the ginger garlic paste, and sauté it for a minute until the raw smell disappears.

Mixing in the Rice - Now gently add the soaked and drained basmati rice to the cooker. stir it slowly so the rice gets coated in all that lovely masala without breaking the grains. Then pour in 1.5 cups of water and add salt to taste. Give it a gentle mix, and once it comes to a boil, close the pressure cooker lid.

Pressure Cooking - Let the rice cook for just one whistle on medium heat, that's all it needs. After switching off the heat, wait patiently and let the pressure release on its own. Once the lid opens, fluff the rice carefully with a fork to keep the grains separate. At this point, the kitchen smells amazing, and the jeera rice is perfectly ready to serve!