Step 1

Rinse the rice in a fine-mesh sieve, combing through the grains with your fingers, until water appears almost clear, about 1 minute. Pour enough cold water into the bowl to submerge the rice completely. Add the rice and soak rice for at least 30 minutes up to 4 hours. Drain the rice through a sieve and set aside until ready to cook.

Step 2

Set a medium 3-quart pot over medium heat. Add oil, and stir in cloves, cardamom, cinnamon, fennel seeds, and black peppercorns. Once the spices begin to sizzle, stir in onion. Sauté the onions for 8 to 10 minutes or until golden-brown at the edges and soft and translucent in the middle. 

Season with 1/8 teaspoon kosher salt. Stir frequently to prevent them from burning. Lower the heat to medium-low, then sauté the garlic, ginger, jalapeno halves, and cashews (if using) for 1 to 2 minutes, or until aromatic.

Step 3

Add the tomato, garam masala, and cumin. Cook for 5 to 6 minutes until the tomato liquid has reduced slightly and begins sticking to the pan.

Step 4

Add the water, drained rice, and 1 teaspoon kosher salt. Bring the mixture to a boil, uncovered. Let the mixture boil until craters (pea-sized bubbles) form on the top, about 5 minutes. Stir the rice once (you may notice the bottom of the rice is sticking slightly to the pan; carefully stir to loosen any stuck grains). 

Step 5

If using a gas stove, reduce the heat to low, cover the pot, and cook for 20 minutes. Turn the heat off, then let the rice sit for 10 minutes, covered. 

Remove the lid and fluff the rice with a fork. With the fork, sift through and discard any whole spices.

Step 6

Garnish rice with cilantro and serve.