In a large enough vessel, add sufficient water. Add salt, whole garam masala and little oil.
Bring the water to a boil and add the soaked basmati rice. Parboil the rice to 80%. The rice should be cooked yet feel a little grainy.
Strain and remove the excess water.
Place the rice on the cooked gravy.
Spread the coriander leaves, mint leaves, saffron milk and butter.
Cover with foil and place the lid.
Simmer for about 20 minutes.
Switch off the heat and wait for 10 more minutes before serving.
Mix gently and serve hot.