Ingredients

• 2 cups basmati rice
• 500 grams of meat (chicken, beef, or lamb), cut into pieces
• 1 large onion, finely sliced
• 2 tomatoes, chopped
• 4 tablespoons yogurt
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2-3 green chilies, slit
• ¼ cup chopped fresh coriander
• ¼ cup chopped fresh mint
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 4 cups water
• Salt to taste
• 4 tablespoons cooking oil or ghee

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for at least 30 minutes, then drain.
2. In a large pot, heat the oil or ghee over medium heat. Add the cumin seeds and let them sizzle.
3. Add the sliced onions and sauté until they turn golden brown.
4. Stir in the minced garlic, grated ginger, and slit green chilies. Sauté for a few minutes until fragrant.
5. Add the chopped tomatoes and cook until they soften.
6. Add the meat pieces and season with salt. Cook until the meat is browned on all sides.
7. Stir in the yogurt, garam masala, coriander, and mint. Cover and let it simmer for about 15-20 minutes until the meat is tender.
8. Add 4 cups of water and bring it to a boil. Once boiling, add the soaked and drained rice. Gently stir to combine.
9. Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 20-25 minutes, until the rice is cooked and has absorbed the flavors.
10. Once done, remove from heat and let it sit for 10 minutes before fluffing with a fork.
11. Serve hot with raita or a side salad.