Rinse the basmati rice under cold water to remove excess starch.

Soak the rinsed rice in water for about 20 minutes.

In a medium saucepan, heat the ghee or oil over medium heat.

Add the cumin seeds to the hot ghee and sauté for about 30 seconds until fragrant.

Pour in the water and add salt. Bring to a boil.

Once boiling, drain the soaking water from the rice and add it to the pot.

Stir gently to combine and prevent sticking.

Cover with a lid and reduce heat to low, simmer for about 15 minutes until water is absorbed and rice is tender.

Remove from heat and let sit covered for an additional 5 minutes.

Fluff the rice with a fork and gently fold in the chopped mint and green onions if using.