Peel potato, dice into 3/4-inch cubes.
Heat oil in a heavy-bottomed pot (with tight-fitting lid—to be used later) over medium heat.
When very hot, add the cumin seeds, and after they have begun to change color and "pop" (about 10 to 20 seconds), put in the potatoes.
Let the potatoes brown to a nice golden color on all sides.
Then add the rice and stir for about 2 minutes.
Add 3 cups water and salt, stir, and bring to a boil.
Cover, turn the flame very low, and cook for 25 to 30 minutes.
See if rice is done; if not, stir and cook for another 5 minutes.
To serve: Serve with marinated pork chops—or with Kheema and green beans.
This is a simple yet very versatile dish that could be served with plain yogurt to an invalid or with Korma at a banquet.