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Peel and devein shrimp.
In a medium-sized bowl, soak basmati rice in 3 c hot water.
Thinly slice the large yellow onions and add to hot, medium sized cast iron skillet with ½ c ghee and brown until caramelized.
Add cashews and raisins and sauté a bit. Transfer mix to a bowl.
In same skillet, add your aromatics: cinnamon, clove, cumin (whole and ground), fennel seed and cardamom.
Melt ½ c ghee and add diced onions, chilies, tomatoes, and tomato puree and cook down until thick and paste-like.
Mince ginger and garlic and mix with lime juice.
Add this mix to the pan and mix into tomato/onion paste.
Stir in yogurt.
Drain rice and add to skillet mix along with 1 ½ c boiling water.
Simmer until rice is cooked.
Stir shrimp into mix.
Return onion/cashew mix to the skillet and put in 350° F oven for 10 – 15 min.
Serve with Raita on the side.