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Place the basmati rice in a bowl and rinse under cold water 2–3 times, or until the water runs mostly clear to remove excess starch and help keep the grains separate
Soak the rice in fresh water for 15-20 minutes and drain well before cooking to help the grains elongate
In a saucepan, combine the rice, water, salt, and ghee (if using) and bring to a boiling/simmering stage over medium heat for approximately 5 minutes
Reduce the heat to low, cover with a tight-fitting lid, and cook for 5-7 minutes without lifting the lid
Turn off the heat and let the rice sit, covered, for 5 minutes to allow the steam to finish cooking the rice
Gently fluff the rice with a fork or rice paddle and add more ghee before serving