1. In a medium-sized pot, melt 2 tablespoons of unsalted butter over medium heat. Let it gently sizzle, but avoid browning the butter unless a slightly nutty flavor is desired.
2. While the butter is melting, rinse the basmati rice under cold running water until the water runs clear. This step removes excess starch and helps ensure the rice cooks up light and fluffy.
3. Add the rinsed and drained rice to the saucepan with the melted butter. Sprinkle all the spices over the rice. Sauté the rice and spices together for about 2 minutes, stirring frequently until the rice becomes slightly translucent and fragrant. The goal is to lightly toast the rice and release the aroma of the rosemary.
4. Pour in chicken broth and water. Stir well to combine and bring the mixture to a gentle boil.
5. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice simmer gently for about 15 minutes, or until all the liquid is absorbed and the rice is tender. Avoid lifting the lid during cooking to retain steam.
6. Once the rice is cooked, remove the pan from heat and let it sit, covered, for 5 minutes. This resting period allows the steam to finish cooking the rice evenly. After resting, fluff the rice gently with a fork before serving.

*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.