Curried Rice

Step 1

In a large pot over medium heat, melt ghee. Add curry leaves and fry until translucent and crispy, then remove and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Top each serving with cashews, fresh chile, the remaining red onions, cilantro, crispy curry leaves, and yogurt before serving.