Begin by thoroughly washing the Basmati rice under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.

After that, I like to keep them in a bowl of water for a few minutes but that's not important.

In a medium-sized pot, heat the ghee (or coconut oil or olive oil) over medium heat.

This step is crucial for infusing the rice with flavor from the get-go.

Add the cumin seeds to the hot ghee. Wait until they start to sputter — a sign they're releasing their flavors.

The aroma of cumin crackling in ghee is simply intoxicating and the foundation of our dish.

Add the rinsed rice to the pot, stirring gently to coat the grains with the ghee and cumin. Sauté for about 1-2 minutes. This helps to toast the rice slightly, locking in the fragrance.

Resist the urge to peek while the rice is cooking. Keeping the lid on ensures the steam cooks the rice evenly.

Pour in the water and add salt to your taste. If using, this is the time to add a pinch of turmeric and a dash of lemon juice. Stir once to combine everything evenly.

Finding the perfect water-to-rice ratio is key. Too much water and you'll have mushy rice; too little, and it'll be undercooked. The 2:1 water and rice ratio here should be just right for fluffy, separate grains.

Bring the mixture to a boil, then reduce the heat to low.

Cover and simmer for about 18-20 minutes, or until the water is absorbed and the rice is fluffy.

Turn off the heat and let the rice sit, covered, for 5 minutes. This allows the grains to firm up slightly and become perfectly fluffy.

This step might seem minor, but it plays a significant role in the texture of the final dish.

The resting period allows the rice to continue steaming gently in its own heat, ensuring that every grain is fully cooked through and separates easily. It's tempting to skip this step in eagerness to serve the dish, but patience here really pays off.

The grains of rice will firm up just enough, preventing them from breaking when you fluff them with a fork, leading to a presentation that's as appealing as its taste.

When it's time to fluff the rice, use a fork rather than a spoon. Gently fluff the rice with a fork to separate the grains.

A fork's tines gently separate the grains without crushing them, preserving the integrity of each fragrant, fluffy piece of rice.

Start from the outside of the pot and gently work your way in, fluffing and lifting the rice to let any trapped steam escape. This method ensures that the rice at the bottom doesn't become too dense or stick together, giving you perfectly cooked Jeera Rice throughout.

Transfer to a serving dish and garnish with fresh, chopped cilantro.