Rinse 1 cup of basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.
Heat 2 tablespoons of ghee in a pressure cooker or a deep pan over medium heat.
Add 1 teaspoon of cumin seeds (jeera) to the hot ghee and let them sizzle for a few seconds until they start to release their aroma.
Add 1 finely sliced onion to the pan and sauté until the onions turn golden brown.
Stir in the drained rice and sauté for another 2 minutes, ensuring the rice is well coated with the ghee.
Pour 2 cups of water into the pan, add salt to taste, and bring the mixture to a boil.
If using a pressure cooker, cover with the lid, and cook for 2 whistles on medium heat. If using a pan, cover and simmer for 18-20 minutes or until the water is absorbed and the rice is cooked.
Once done, let the pressure release naturally if using a pressure cooker. Fluff the rice gently with a fork.
Garnish with freshly chopped coriander leaves and serve hot.