The rice grains should be cooked, but the grains should be separate and not mushed up at all. Keep it uncovered as the heat and the steam will over cook the rice. Cover the pan only when cooled. The pulav tastes even better the next day or as it sits for a few hours.
How to make
Open the pack and empty all the content in a boiling pan and 400ml (4 tea cups )of water and mix it properly for 3 serves.
Cook for 12 to13 minutes on medium flame with ocassional stirring and serve hot.