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In a bowl, combine the cooked rice, ginger and salt. Fold in the yogurt. The yogurt should evenly coat the rice, so that it resembles a thick rice pudding.
In a small saucepan on medium heat, melt the ghee. Add the cashews and chile, and cook, stirring occasionally, until the cashews are lightly browned, 2 to 3 minutes. Shift the cashews and chile to the side of the pan, and add the cumin seeds, toasting until they are slightly browned, 30 seconds to 1 minute. Stir in red chile powder and asafetida (if using), then turn off the heat.
Pour the spice mixture over the rice and garnish with cilantro.