Cooking the rice for the puliodarai, and the mixing technique and the mishaps involved in these etc. can all be avoided by following this: 1. Wash, and soak Basmathi or any long grain rice in water for 30 minutes. [ this can be started before making the puliodarai mix] 2. Drain rice completely. Use paper towels to dab off excess water. 3. Add Puliodarai mix (4 tablespoons for one cup of rice ratio, or to whatever is your taste) to the washed,soaked, drained, dry rice in either a microwave'able ceramic bowl, rice cooker bowl, or instant pot inner vessel. Using a wooden spatula, mix the puliodarai mix with the rice gently (without breaking rice grains) so as to uniformly cover all the surfaces of the rice with the puliodarai mix. [ at this point you may let this mix rest a while, like marinating, or skip that] 4. Add water to the rice (use your usual ratio of rice to water depending on the rice type you had picked), and make the rice the usual way --- in the microwave, in the rice cooker, or in the instant pot. Any method is just fine, so long it is your usual long tried & tested method. 5. Let the puliodarai REST for 30 minutes, before opening the lid of Microwave vessel, Rice cooker, or IP. Here is a picture of the top of the cooked rice in puliodarai mix. Separate grains, glistening (oil!) surface are good signs for a well made dish. During the resting period, the rice would absorb any moisture and get even more fluffy. Cooking the rice with the P-mix will avoid the sharp taste of the P-mix on the surface only (as in the usual way of coating the P-mix on separately cooked rice).