Rinse the rice under cold water until the water runs clear.

Drain and set aside.

Heat oil in a heavy-bottomed saucepan over medium heat.

Add cumin and mustard seeds to the hot oil and fry for about 1 minute until fragrant.

Add the rice to the pan along with turmeric powder, chilli powder, and salt.

Stir to combine.

Pour 2 1/2 cups of lukewarm water into the pan and stir once more.

Cover the saucepan with a lid and bring the mixture to a boil.

Once boiling, reduce the heat to low and simmer for about 15 minutes, or until the rice is cooked through and all the water is absorbed.

Remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam.

Fluff the rice with a fork and garnish with fresh cilantro/coriander leaves before serving.