Rinse the basmati rice in a large bowl until the water is clear, removing excess starch. This helps achieve fluffy rice.

Soak the rinsed rice in water for at least 30 minutes to allow grains to expand.

Bring 4 cups of water to a boil in a heavy-bottomed pot. Add 1 teaspoon salt.

Drain the soaked rice and add to boiling salted water. Par-cook for 5-7 minutes, checking that the rice is partially cooked.

Meanwhile, dissolve 1/4 teaspoon saffron threads in 2 tablespoons hot water and set aside.

Drain the rice and return to the pot. Pour in the saffron water, layering it evenly for color and flavor. Mix gently.

Create a small indentation in the center of the rice. Add 3 tablespoons butter or ghee around the edge of the rice in the indentation.

Cover the pot with a lid, placing a paper towel underneath to absorb steam. Cook on very low heat for 30-35 minutes until the bottom is golden and crispy.