Serves 3
Rice
1 cup long-grain rice (such as basmati or jasmine)
Kosher salt
½ cup plain whole-milk yogurt (not Greek)
⅓ cup vegetable oil
Broth and Assembly
¼ cup ghee or vegetable oil
8 garlic cloves, thinly sliced
1 green chile (such as serrano), thinly sliced, or ½ tsp. crushed red pepper flakes
2 tsp. ground coriander
1 tsp. cumin seeds
½ tsp. ground turmeric
¼ to 1/2 cup double-concentrated tomato paste
3 tsp. raw sugar or granulated sugar
2 Tbsp. (or more) fresh lime or lemon juice
Kosher salt
½ cup cilantro leaves with tender stems or torn mint leaves
Rinse rice in a fine-mesh sieve under cool running water until water runs clear. Bring a medium pot of heavily salted water to a boil over high heat. Add rice and give it a few stirs to prevent it from sticking to the bottom of the pot. (The water will stop boiling once the rice is added.) Cook until water returns to a boil and rice is nearly doubled in size, 2–6 minutes, depending on the quality of your rice. Rice should still be on the slightly al dente side and not fully cooked. Drain rice and rinse under cold running water to stop it from cooking further. Reserve pot.
Mix yogurt and 1.5 cups (about two thirds) parcooked rice in a medium bowl. Heat oil in a large nonstick skillet with a lid over medium. Scrape in yogurt mixture and spread out into an even layer. Scatter remaining rice over and cover. Let cook, turning pan 180° halfway through to ensure even cooking, until rice along edges is starting to look crisp (it’s okay to peek), 8–10 minutes. Reduce heat to low and continue cooking (still covered) until rice around edges of pan is golden brown, 10–15 minutes. Remove from heat and let sit (still covered) 5 minutes.
While rice is cooking in skillet, combine ghee, garlic, and chile in reserved pot and place over medium heat. As soon as oil around garlic starts to sizzle, start stirring occasionally and cook until garlic is barely golden, about 3 minutes. Sprinkle in coriander, cumin seeds, and turmeric and mix until turmeric has stained garlic and ghee, about 20 seconds. Scrape in tomato paste and cook, stirring often, until slightly darkened in color and beginning to stick to bottom of pot, about 3 minutes. Pour in 5 cups cold water; bring to a boil. Reduce heat to medium-low; add sugar and lime juice and season with salt. The broth will be thin but should have lots of flavor. Taste and add more lime juice and/or salt if needed.
To unmold crispy rice, remove lid from pan, invert a large plate on top and invert rice onto plate like a cake. Divide rice among bowls and ladle broth over. Top with herbs.