Steps:

Prep Work

1. Wash the Rice: Rinse the Basmati rice 3-4 times in running water until the water runs clear. This removes extra starch, which is key to non-sticky rice.

2. Soak: Soak the rinsed rice in fresh water for at least 15-20 minutes. Soaking helps the rice cook evenly and yields longer, fluffier grains.

3. Drain: Just before cooking, drain all the water from the soaked rice and set it aside.

Pressure Cooker Method

1. Temper the Spices: Heat the ghee (or oil) in the pressure cooker on a medium flame. Once hot, add the whole spices (bay leaf, cinnamon, cardamom, cloves) and sauté for a few seconds until fragrant.

2. Add Cumin: Add the cumin seeds (jeera) and let them sizzle and splutter until they are well roasted and aromatic. This step brings out the flavor of the jeera.

3. Sauté Rice: Add the slit green chilies and the drained Basmati rice to the cooker. Gently sauté the rice with the spices for 2 to 3 minutes. This quick toasting step enhances the overall flavor and helps keep the grains separate.

4. Add Liquids and Seasoning: Pour in the 1 ¼ cups of water and add salt and the optional lemon juice. Give it a gentle mix to ensure nothing is stuck to the bottom.

5. Pressure Cook: Close the pressure cooker lid.
   Cook on medium-high heat until you hear 2 whistles.
   Alternatively, cook for 1 whistle on medium-high, then lower the heat to the lowest setting and cook for an additional 7 minutes.

6. Rest and Release Pressure: Switch off the heat. Do not open the lid immediately. Let the pressure release naturally for 10-15 minutes. This resting period allows the rice to steam-cook completely without getting mushy.

7. Serve: Once the pressure has fully released, open the lid. Gently fluff the rice with a fork from the sides to separate the grains. Garnish with fresh, chopped cilantro and serve hot.