30 curry leaves (optional)
1 large red onion, diced, divided
6 cloves garlic, minced
1" piece fresh ginger, finely minced
2 1/2 tbsp. yellow curry powder
2 tsp. cumin seeds
1 tsp. ground coriander
1/4 tsp. ground cayenne
3/4 tsp. freshly ground black pepper
1 1/4 tsp. kosher salt
2 c. Basmati rice, rinsed and drained
3 c. low-sodium chicken or vegetable broth
1 c. peas (optional)
Toasted cashews, for serving
Cilantro, for serving
Freshly sliced red chilis, for serving
Yogurt, for serving
In a large pot over medium heat, melt ghee. Add curry leaves and fry until translucent and crispy, then remove and set aside. Add to pot most of the onion, reserving ¼ cup for topping, and let cook until semi-translucent, about 4 minutes. Add garlic and ginger and stir until fragrant, about 30 seconds. Add spices and salt and cook, stirring frequently, until onions start to caramelize, about 4 minutes more. Add rice and stir constantly until grains are toasted, 3 to 4 minutes. Stir in broth, bring to a boil, then reduce heat to low and cover. Simmer until rice is tender, about 17 minutes minutes. Remove from heat, and let covered pot stand for 5 minutes before removing the lid. Fluff rice gently with a fork, then fold in peas. Top each serving with cashews, fresh chile, the remaining red onions, cilantro, crispy curry leaves, and yogurt before serving.