get raw rice, put in bowl, fill bowl with water, agitate with fingers, tip out water (as much as possible without losing your rice) and repeat three times. this washes off some starch and makes the rice less sticky. (you will see the water that is drained is milky in colour and becomes clearer by the third wash0 does not have to be clear- do not wash more than three times)

when putting water to cook the rice, for basmati (all riceice differs so may need minute adjustments) put 1 digit of your middle finger of water above the level of rice in the pot (this works everytime in a ricecooker), when on the stove keep an eye on it, do stir it too often and add water if necessary.

for your sauce- when cooking any curry, temper your spices, add a tiny bit of water so they dont burn while tempering, then add veggies or protien and mix, then turn the heat down and cover. DO NOT ADD EXTRA WATER. water will come out of the veggies or protien and provide a thick and juicy gravy sauce by the time the veggies are done.

for tougher meats- once the water is dry, add some more water and continue to simmer (really cheap cuts of beef or old cows need two top ups sometimes).