Instructions

• Rinse the basmati rice under cold running water until the water runs clear; drain well and set aside.
• Heat a large pot over medium to medium-low heat. Add the ghee and let it melt.
• Add the chopped onion, minced garlic, grated ginger, cracked cardamom pods, cinnamon stick, dried chile pepper, fenugreek seeds, and 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.
• Add the drained rice, turmeric, and the 1 1/2 teaspoons salt to the pot, then pour in the 4 cups water. Raise the heat to high and bring to a boil.
• Once boiling, cover the pot and reduce the heat to medium-low. Simmer gently for 15 minutes, until the rice has absorbed the water and there are small steam holes on the surface.
• Remove the pot from the heat. Fluff the rice gently with a fork, cover, and let it steam off the heat for 5–10 minutes.
• While the rice rests, heat the 1/4 cup vegetable oil in a small skillet over medium-high heat until very hot.
• Add the whole fresh curry leaves to the hot oil and step back; they will pop. Fry for 10–20 seconds, just until the popping stops.
• Use a slotted spoon to transfer the fried curry leaves to paper towels to drain.
• Remove and discard the cardamom pods, cinnamon stick, and the dried chile pepper from the rice. Transfer the rice to a serving bowl, top with the fried curry leaves, and serve warm.