Bring 6 cups of water with oil, in a wide mouthed pot to rolling boil.
Add rice only after rolling boil stage comes and let it come to a rolling boil again.
Stir once. Let it boil briskly for 5 minutes.Check a grain of rice by mashing it in between your fingers.
If it is hard and doesnt get mashed and breaks, then continue boiling.
I boiled 2 more minutes and again when checked, it was long and getting mashed. Still not too very soft.
But this is the right stage to switch off. So we are looking for 80 to 90% cooked rice only.
Pour over a colander (I keep a large bowl under to collect the starch water) and drain water.
You should discard the collected starch water and again place the colander over the bowl and keep rice covered for 15 mins.
The rice should be given minimum 15 mins standing time before serving.
Then only your rice will be completely cooked.
After 15 mins, dont forget to fluff the rice gently and transfer to serving bowl.