1. In a large saucepan, heat the oil over medium heat until hot. Add the cumin seeds and onion and fry until the onion becomes translucent (do not let it brown).
2. Add the rice and salt, and fry for another 2 minutes, stirring to coat and cook the rice. Gradually add the cold water, cover and bring to a boil.
3. Let boil for approximately 1 1/2 minutes then reduce heat to low (simmer). Let the rice cook, covered, until done (about 10 minutes)