Cook basmati rice and spread on a wide tray to cool completely.
Heat ghee in a pan, roast cashews until light golden, then remove and set aside.
Add cumin seeds, curry leaves, ginger paste, and asafoetida to the hot ghee.
Add coarsely crushed black pepper powder and salt; stir on low heat for 30 seconds.
Gently fold in cooled rice and fried cashews, heat through for 2 minutes, and serve warm.