Wash the rice multiple times in cold water until clear. Soak the rice in fresh water for 10-15 minutes. Soaking is optional.
Tip: This not only helps to remove excess starch from the rice preventing it from becoming mushy, but also removes impurities. With high levels of arsenic in rice nowadays, this steps now becomes necessary as well health wise.
If using Butter/Ghee, saute the rice along with the spices
for a minute, until aromatic before adding water. Though its optional, I would recommend it since it provides immense flavor.
If not, put the rice with the water it was soaking in, along with the spices (except mint) in a pan and bring to a boil over high heat.
Reduce the heat to low, cover the pan,
and cook until the rice is done, about 10 minutes
Do not stir the rice during cooking since it would make it mushy. Remove from the heat and let the rice rest undisturbed about 5 minutes.
You can fluff it with a fork before serving.