1 1/2 cups basmati rice
3 tablespoons salted butter, cut into 3 pieces
1 cup roasted cashews
1 cinnamon stick
1 teaspoon cumin seeds
6 white or green cardamom pods
3 bay leaves
Kosher salt and ground black pepper
1 medium yellow onion, chopped
1-2 Fresno or serrano chilies, stemmed, halved, seeded and thinly sliced
1 tablespoon finely grated fresh ginger
5 medium garlic cloves, finely grated
1/4+cup lightly packed fresh cilantro, roughly chopped
In a large saucepan over medium, heat the butter until foaming. Add the cashews, cinnamon, cumin, cardamom, bay and 1/2 teaspoon pepper.
Cook, stirring, until fragrant, about 30 seconds. Add the onion, chili(es), ginger, garlic and 1 1/2 teaspoons salt.
Cook, stirring, until the onion is softened and translucent, about 5 minutes. Add the rice and cook for 2 minutes, stirring to coat the grains with butter.