Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in cold water for 20–30 minutes, then drain thoroughly.

Heat ghee and whole spices

In a medium heavy-bottomed pot with a tight-fitting lid, heat 3 tablespoons ghee over medium heat. Add the green cardamom pods, cloves, bay leaf and cinnamon stick. Fry for 30–45 seconds until fragrant, taking care not to burn the spices.

Toast rice

Add the drained rice to the pot and gently stir to coat each grain in ghee and spices. Toast for 1–2 minutes, stirring gently.

Cook rice

Add 3.25 cups water and 1.25 tsp salt. Increase heat to high and bring to a boil uncovered. Once boiling, reduce heat to the lowest setting, cover tightly and simmer for 12–14 minutes until water is absorbed and rice is tender. Do not lift the lid during cooking.

Steam rest and finish

Turn off the heat and let the rice rest, covered, for 8–10 minutes. After resting, gently fluff the rice with a fork. If using, heat 1 tablespoon ghee in a small pan, lightly toast cashews and sultanas until golden and scatter over the rice. Keep warm until serving.

Beef Curry

Prepare beef

Pat the beef cubes dry with paper towels and season lightly with 1/2 tsp salt and 1/4 tsp turmeric (from the listed amounts). This helps with browning.

Brown beef

Heat 2 tablespoons vegetable oil and 1 tablespoon ghee in a large heavy skillet or Dutch oven over medium-high heat. Brown the beef cubes in batches (do not overcrowd) for 2–3 minutes per side to develop color. Remove browned beef to a plate and set aside.

Sauté aromatics and whole spices

Reduce heat to medium. Add the whole spices (bay leaf, 2 cardamom, cinnamon piece, 2 cloves) to the same pot and toast for 20–30 seconds. Add the sliced onion and sauté until soft and golden brown, about 8–10 minutes. Add minced garlic, ginger and slit green chilies; cook 1–2 minutes until fragrant.

Build curry base

Add the chopped tomato and cook until it breaks down and oil begins to separate, about 5–6 minutes. Stir in the remaining turmeric, red chili powder, coriander powder, cumin powder and 3/4 teaspoon salt; cook spices for 1–2 minutes to bloom.

Add yogurt and beef

Lower heat to medium-low. Whisk the yogurt until smooth and add it gradually to the pot, stirring constantly to prevent curdling. Return the browned beef and any juices to the pot and stir to coat in the spiced tomato-yogurt mixture.

Simmer

Pour in 1 cup water or beef stock, bring to a gentle simmer, then reduce heat to low. Cover and simmer gently for 50–60 minutes, stirring occasionally, until beef is tender and sauce has thickened. If using tougher cuts, simmer up to 75–90 minutes, adding small amounts of water if the sauce reduces too much.

Finish curry

Once beef is tender, stir in 1 teaspoon garam masala, chopped cilantro and 1 teaspoon lemon juice. Taste and adjust salt and seasoning. If you prefer a thicker sauce, simmer uncovered for an additional 5–8 minutes to reduce; for a thinner sauce, add 2–4 tablespoons water and simmer 2–3 minutes.

Serve

Spoon ghee rice onto plates or a serving platter and ladle the beef curry alongside or over the rice. Garnish with extra cilantro and toasted cashews if desired.