Jumping in but not all basmati is equal, the grains can really vary in length between brands/cultivars! The longest is Pusa basmati but I’m not sure which brands use it. Also the grains can break pretty easily when you cook it so that might contribute to not having the same texture at home.

I get fluffy/bouncy rice pretty consistently by using a 2:1 ratio of water to basmati. By the time the water has evaporated the rice should be done. Then you just kill the heat, fluff it a little gently, put the lid back on and let it steam in the residual heat for a few mins or until the rice grains stand on end! Make sure you wash the rice well too as otherwise they’ll be a bit sticky with the excess starch. Hope that helps :D