Wash rice and jareesh VERY well, until water runs clear. This may take several washes. Set aside.

Heat oil in a large heavy bottomed pan and cook one chopped onion until soft and translucent.

Add rice/jareesh mixture, add water and broth, bring to a boil, then cover, put the heat on low, and leave to cook until all the water has absorbed. This should take 2 or 2 1/2 hours. It is ok to stir to check for water absorbtion.

In the meanwhile, heat ghee over medium/low heat and add 3 chopped onions. Cook until the onion is caramelized, dark brown, and still soft. It may take up to an hour...do not turn up the heat or you will burn the onions.

When onions are cooked, add in corriander, dried lime, and chili powder. There should still be a good amount of ghee remaining.

Once the jareesh has finished cooking, use a heavy spoon and lots of muscles to stir in yogurt, cumin and salt. It should have a creamy consistency, like oatmeal. If needed, feel free to add more yogurt and salt to your liking.

To serve, transfer to a large platter and pour onions/ghee on top.