Rinse the Rice: Place the basmati rice in a fine-mesh sieve and rinse it under cold running water for about a minute, or until the water runs clear. Shake off as much excess water as possible and set aside.

Melt the Butter: In a medium saucepan or a deep skillet with a tight-fitting lid, melt the unsalted butter over a medium-low heat. Let it bubble gently.

Sauté the Garlic: Add the minced garlic to the melted butter. Cook for 1-2 minutes, stirring constantly with a wooden spoon. You want the garlic to become incredibly fragrant but not to colour. If it starts browning, your heat is too high. This gentle cooking releases its flavour without any harshness.

Toast the Rice: Add the rinsed and drained rice to the pan. Stir well to coat every grain in the garlic butter. Continue to cook, stirring frequently, for about 2-3 minutes. The grains will become slightly translucent at the edges. This toasting step adds a wonderful nutty dimension.

Add Liquid and Season: Pour in the chicken or vegetable stock, and add the salt and black pepper. Stir everything together and bring the liquid to a lively simmer.

Cook the Rice: Once simmering, immediately reduce the heat to the lowest possible setting. Cover the pan with the lid and let it cook undisturbed for 15 minutes. Do not lift the lid during this time!

Rest the Rice: After 15 minutes, turn off the heat completely but leave the pan on the hob with the lid on. Let it stand and steam for a further 10 minutes. What works best for me is this resting period; it's a non-negotiable step for achieving perfectly fluffy rice, as it allows the moisture to redistribute evenly.

Fluff and Serve: Remove the lid, add the chopped fresh parsley and chives (if using), and gently fluff the rice with a fork to separate the grains. Serve immediately.