Instructions

• Rinse 2 cups basmati rice under cold running water until the water runs clear; drain and set aside.
• Heat a large pot over medium heat. Add 3 tablespoons ghee (clarified butter) and let it melt.
• Add 1 1/2 cup chopped onion, 3 cloves garlic (minced), 1 tablespoon fresh grated ginger, 4 cardamom pods (cracked), 1 cinnamon stick, 1 dried chile pepper, 1 teaspoon fenugreek seeds, and 3/4 teaspoon cumin seeds to the pot. Sauté, stirring occasionally, until the onions are soft and the fenugreek seeds have begun to soften, about 12–15 minutes. Reduce the heat if the aromatics start to brown too quickly.
• Add the drained rice, 1/2 teaspoon turmeric, and 1 1/2 teaspoons salt to the pot. Stir briefly to combine and toast the rice for 30–60 seconds.
• Pour in 4 cups water. Increase the heat to high and bring to a rolling boil. Once boiling, cover with a tight-fitting lid and reduce the heat to low (gentle simmer). Cook, undisturbed, for 15 minutes, until the water is absorbed and small steam holes appear on the surface.
• Remove the pot from heat. Fluff the rice gently with a fork, re-cover, and let rest, undisturbed, for 5–10 minutes to finish steaming.
• While the rice rests, heat 1/4 cup vegetable oil in a small skillet over medium-high heat until shimmering but not smoking. Add 1/3 cup whole fresh curry leaves (in batches if needed), stand back as they may pop, and fry for 10–20 seconds or until the popping slows and the leaves are crisp. Use a slotted spoon to transfer the fried leaves to a paper towel-lined plate to drain; season lightly with salt if desired.
• Before serving, remove and discard the 4 cardamom pods, 1 dried chile pepper, and 1 cinnamon stick from the rice. Transfer the rice to a serving bowl, top with the flash-fried curry leaves, and serve warm.