First and foremost, you need a really good quality aged long grain Basmati rice. I would recommend India Gate Classic long grain and aged Basmati Rice. 2. Rinsing rice prior to cooking is very important to get rid of dust and contaminants that rice gets exposed to during milling, storing and packing process. 3. Rinsing rice 3-4 times also helps in removing extra starch, which results into more tender fluffier and separated cooked rice grains. 4. If time allows, soak the rice for 15 to 20 minutes. Soaking rice helps in achieving the perfect texture of rice. Soaked rice always yields longer and fluffier cooked individual grain. 5. Sauté whole spices in hot oil for few seconds before adding rice to them. This process releases the essential oils and adds more flavor to the jeera rice. Also be cautious that spices do not get burnt. 6. Crush the whole cardamom and cloves slightly as they might pop in hot oil when added whole. 7. Add 1 tsp of lime or lemon juice for more fluffy and separated rice grains, especially when cooking in pressure cooker or rice cooker. 8. Water ratio depends on which method you are using to cook. For stovetop method 1:2 rice to water ratio and for Instant Pot 1:1.25 rice to water ratio works best. 9. Roasting the rice with spices for a few minutes before adding water enahnces the overall flavor. 10. When cooking rice using stovetop method, switch off the heat before all water is absorbed by rice. Let the rice sit and steam cook for 15 minutes. 11. When cooking using Instant Pot, transfer the jeera rice to serving dish immediately once done to avoid any sticking and getting it dry. 12. Always fluff the cooked rice with light hand to avoid any breakage of rice since rice would be very tender. 13. Finally, pair this flavorful jeera rice with Dal Tadka, Chana Saag, Panchmel dal, Palak Dal or with this Everyday Matar Paneer Curry.