Rinse the rice in cold water at least 3 times until the water runs mostly clear. Cover with fresh water and soak for 20–30 minutes. Drain just before cooking.

With about 5 minutes left on the soak, heat ghee in a medium saucepan over medium-low heat. Add the cumin seeds and cook until aromatic and sizzling, about 30 seconds. They should darken slightly but not turn black.

Stir in the chopped green chili and cook for 20 seconds. Don't let it brown.

Drain the soaked rice and add it gently to the pan. Stir to coat the grains with the spiced ghee and toast for 1–2 minutes, being careful not to break the grains or let them stick.

Add the water and salt. Increase heat to high and bring to a rolling boil. Reduce to medium-low, cover tightly, and simmer for 4–6 minutes. Check at 4 minutes — if most of the water has absorbed and the rice is tender, turn off the heat. Keep covered and let it steam off-heat for 2 minutes.

Fluff gently with a fork, sprinkle with cilantro, and serve hot.