Step 1

Heat the oil in a large frying pan.

Step 2

Roast the cashews, stirring until golden brown. Remove them with a spoon. Add 1 cup onions and roast for about 10 minutes, until golden and crisp. Remove and add them to the cashews.

Step 3

In the same saucepan add garlic, curry paste, ginger, salt, cumin, and cinnamon. Mix together.

Step 4

Add 3/4 cup vegetable broth and 1/8 cup yogurt; lower heat, cover and simmer, about 25 minutes. Uncover and continue cooking until sauce is thick, about 15 minutes. Add the rest of the yogurt and reserve.

Step 5

Meanwhile, in large saucepan, bring remaining broth, salt, cardamom seeds, anise stars, and cinnamon stick to a boil. Add the rice, lower the heat, cover, and simmer until the liquid is completely absorbed—about 25 minutes.

Step 6

Remove the cardamom seeds, anise stars, and cinnamon stick from the rice. Spread the rice in a baking dish. Add the curry sauce and cover with greased aluminum foil.

Step 7

Bake at 350°F until warm and liquid is absorbed, about 45 minutes. Sprinkle with onions and cashews.