Wash the basmati rice in warm water and drain.

Bring plenty of salted water to a boil in a large pot.

Pour the rice into the boiling water and cook for about 12 minutes, until slightly undercooked.

Add the finely chopped mixed herbs (tarragon, chives, parsley, cilantro, and dill) and scallions to the rice.

Drain the rice and herbs mixture immediately in a colander.

Ensure the herbs cling to the rice.

In the same pot, heat half of the butter or oil over low heat.

Pour the drained rice and herb mixture back into the pot.

Add the remaining butter or oil and some salt to the rice.

Gently stir to distribute the butter and salt evenly.

Cover the pot with a tight-fitting lid to trap the steam.

Steam the rice over very low heat for 15-20 minutes.

Alternatively, you can mix in the herbs at the end, after the rice has been steamed if preferred.

Serve hot.