Rinse the brown basmati rice under cold water in a strainer.

If using cumin seeds, heat olive oil or butter in the saucepan over medium heat and toast the seeds for about 30 seconds.

Add the rinsed rice to the saucepan and stir to coat it with the oil.

Add the water or broth and salt, stir gently, and bring to a gentle boil.

Once boiling, reduce the heat to low and cover the saucepan tightly.

Let the rice simmer for 30 minutes without lifting the lid.

After 30 minutes, remove the saucepan from the heat but keep the lid on and let it sit for 10 minutes.

Remove the lid and fluff the rice with a fork before serving.