Place the basmati rice in a bowl and rinse under cold water several times until the water runs completely clear. Cover with fresh water and let soak for 20 minutes, then drain thoroughly.

Heat the ghee in a heavy-bottomed saucepan over medium-low heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant and a shade darker, taking care not to let them burn.

Add the drained basmati rice to the pot and gently stir for 1 minute to coat the grains in the ghee. Pour in the 1 3/4 cups of water and salt, then stir once.

Bring the water to a rolling boil over medium-high heat. Once boiling, reduce the heat to the lowest setting, cover the pot tightly with a lid, and let it simmer undisturbed for 12 to 15 minutes until the water is fully absorbed.

Turn off the heat and let the rice rest covered for 5 minutes. Remove the lid and gently fluff the grains with a fork before serving.