Ingredients

1 cup (180g) basmati rice

1 tbsp (12g) olive oil

1 (170g) medium onion, thinly sliced

4 (17g) garlic cloves, minced

2 tbsp ginger paste or minced ginger

1 jalapeño pepper, minced (optional)

2 tbsp (34g) tomato paste

1 lb (454g) lean ground beef (90-96% lean)

1/2 cup (85g) frozen peas

2 tbsp cilantro, chopped + more for garnish

Spices:

1 tsp salt
1 tsp cumin

1 tsp garam masala
1/2 tsp turmeric
2 tsp coriander powder

1 tsp Kashmiri red chili (or substitute 1/4 tsp cayenne)
1/4 tsp garam masala

Instructions

Step 1: Rinse the basmati rice under cold water until it runs clear. Place rice in a pot and cover with 3-4 cups of water. Bring to a boil and cook, stirring often, until rice is al dente—soft but still with a slight bite, about 8 minutes. Drain and set aside.

Step 2: While the rice cooks, heat olive oil in a heavy skillet over medium heat. Add sliced onions with a pinch of salt and turmeric (about 1/4 teaspoon each). Fry, stirring occasionally, until onions are golden brown, about 8 minutes.

Step 3: Remove half of the fried onions and set them aside for garnish. To the rest, add minced garlic, ginger paste, and jalapeño if using. Cook for 2 minutes until fragrant.

Step 4: Stir in the tomato paste and cook for 1 minute. Add the ground beef, crumbling it with a wooden spoon. Sprinkle all the spices evenly over the beef and stir occasionally until the beef is fully cooked.

Step 5: Add 1 cup of water and frozen peas to the skillet, scraping up browned bits from the bottom. Simmer gently for 1 minute.

Step 6: Mix in the cooked rice and chopped cilantro. Taste and adjust salt if needed. Reduce heat to low.

Step 7: Top with the reserved fried onions and extra cilantro. Cover and cook on low heat for 5 minutes to allow flavors to meld and rice to become soft and fluffy.

Tips & Variations

For a milder heat, omit the jalapeño or reduce the amount of chili powder used.

If you can’t find Kashmiri red chili, substitute with a small pinch of cayenne pepper for similar color and mild heat.

For extra depth, add a cinnamon stick or bay leaf while cooking the beef, removing before serving.

Use fresh ginger instead of paste for a brighter flavor.

Serve with a side of cooling yogurt or raita to balance spices.

FAQs

Can I use other types of ground meat?

Yes, ground lamb, turkey, or chicken can be used as substitutes. Adjust cooking times accordingly, especially for leaner meats to avoid drying out.

What if I don’t have basmati rice?

Jasmine rice or another long-grain rice can be used, but the texture and aroma will differ slightly. Make sure to adjust cooking time to keep the rice al dente.