Rinse the Basmati rice thoroughly under cold water until the water runs clear; then, soak it in salted water for at least 30 minutes.

Drain the soaked rice and par-boil it in a pot of generously salted boiling water for 5-7 minutes until the grains are al dente. Drain the par-boiled rice in a colander.

Melt butter or heat oil in a non-stick pot over medium heat, then spread a thin layer of cooked rice evenly at the bottom to form the Tahdig. Gently spoon the remaining rice over the Tahdig layer, shaping it into a pyramid, and then poke a few holes in the rice to allow steam to escape. Cover the pot with a clean kitchen towel and a lid, then cook on medium-low heat for 20-30 minutes until a golden, crispy crust forms at the bottom.