Rinse rice in a fine mesh strainer with cool water and set aside.
Heat a medium sized dutch oven or heavy-bottomed pot that has a tight-fitting lid over medium-high heat.
Add cumin seeds and dry roast them for 1-2 minutes, until they smell fragrant.
Add water and salt to pan. Bring to a boil.
Add rice, stir and bring back to a boil.
Cover, reduce heat to the lowest setting and cook for 20 minutes. Do not open cover until 20 minutes has elapsed.
Uncover, remove from heat and fluff rice. Serve with vegan saag paneer, vegan saag chana or other favorite curry.
To make Brown Basmati Jeera Rice (oil-free)
To make brown basmati cumin seed rice, follow the same method, but instead cook the rice for 45 minutes instead of 20 minutes.
Notes
To make rice even more fragrant, add 3 whole cloves and 1 cinnamon stick when you add the cumin seeds. Remove cloves and cinnamon stick before serving.