Turkey Biryani

Rinse 2 cups basmati rice in a mesh sieve or a colander under cold running water until water runs clear. Transfer to a medium bowl and pour in cold water to cover by at least 1"; let sit at room temperature 30 minutes.

Meanwhile, mix 2 lb. cooked turkey meat, chopped into bite-size pieces (about 6 cups), 6 garlic cloves, finely chopped, one 2" piece ginger, peeled, finely chopped, 1 cup plain whole-milk yogurt, 2 Tbsp. plus 2 tsp. garam masala, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. tomato paste, 1½ tsp. ground coriander, 1 tsp. Kashmiri or other chile powder (such as cayenne), and 1 tsp. ground cumin in a medium bowl. Taste and season with more salt if needed; set turkey mixture aside.

Melt ⅔ cup ghee in a large Dutch oven or other heavy pot over high heat. Add 4 medium onions, thinly sliced, and cook, stirring often, until dark golden brown and just starting to crisp, 25–35 minutes. Remove from heat and transfer half of onions to paper towels with a slotted spoon; let drain. Set remaining onions aside in pot.