The short answer
Rinse sella well, soak 1 to 2 hours, then either boil in plenty of salted water for about 10 to 12 minutes until three-quarters done and drain (biryani), or cook by absorption with about 2 cups of water per cup (pulao).
For biryani
- Rinse and soak 1 to 2 hours.
- Boil in plenty of salted water for 10 to 12 minutes, until a grain breaks with a firm centre.
- Drain, layer and dum on low heat for 20 to 25 minutes.
For pulao
- Rinse and soak 1 hour.
- Fry briefly in the ghee and onions.
- Add about 2 cups of hot yakhni per cup of rice, cover and cook on low for 18 to 22 minutes.