Cooking rice and rinse basmati rice till the water runs clear of starch. Soak the rice for 30 mins and then drain all the water. Keep it aside. Heat 4 cups of water till it comes to a boil. Then add all the whole spices, add rice and salt. Simmer the rice on a low flame uncovered. The rice grains should be cooked till it tender and yet separate. Then drain the water and keep the cooked rice aside.

If you want you can rinse also the rice with water at room temperature. This stops the cooking of the rice and keeps the grains separate.

Making of the jeera rice:
Heat oil in a small pan, add cumin/jeera and
let them crackle. They have to be fried well otherwise you will taste uncooked cumin in the rice.

Add the green chilies and stir it for a few seconds. No need to brown the chillies.
Add the tempering to the hot or warm rice.
With a fork, gently mix the tempering with the rice grains. Even if some rice grains break, it's alright. Do it gently taking care so as not to break the rice grains.

Add coriander and gently mix or garnish the rice with coriander at the time of serving. Serve jeera rice hot or warm with a dal or vegetable/paneer curry of your choice.