Place the rice, ¼ teaspoon salt and 2 cups water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook 10-12 minutes until rice is about halfway cooked. Remove from heat.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the garlic, ginger, turmeric and chili powder and cook another minute until fragrant. Add the tomato and cook another few minutes, breaking it down with a wooden spoon as it cooks. If the spices stick to the pan, add a tablespoon of water. Stir in the yogurt and cilantro. Add the shrimp to the sauce and season them with ½ teaspoon salt. Cook the shrimp 2-3 minutes, stirring to coat them with the sauce.

Transfer the partially cooked rice to the skillet, spreading the rice out over the shrimp. Cover the skillet and cook another 10 minutes until rice and shrimp are completely cooked through. Uncover and gently stir the mixture, distributing the shrimp and sauce throughout the rice. Garnish with cilantro and toasted cashews. Serve with yogurt or raita (CLICK HERE for recipe).