Wash basmati rice and soak in water for 20 minutes; drain completely.
Heat ghee in a pot, add cinnamon stick and cumin seeds; crackle until fragrant.
Add drained rice and gently sauté for 1 minute in ghee.
Add water and salt, bring to a boil, then cover and cook on low heat for 12 minutes.
Fluff with a fork, garnish with chopped coriander leaves, and serve.