Step 1

Wash the rice until the water runs clear then soak in the water for at least 30 minutes. Drain water before using.

Step 2

In a pan, heat the ghee/oil and then add the whole spices. Sauté for a minute until fragrant.

Step 3

Add the finely sliced onions and brown for 6-8 minutes. Make sure the onions are golden brown. Take 1/2 of the onions out and set aside.

Step 4

Add the ginger and garlic paste then cook for another minute.

Step 5

Add the minced meat and cook for 5 minutes until the mince browns, be sure to stir continuously until there are no lumps

Step 6

Add the spices, green chili and mint leaves. Give it a stir.

Step 7

Add the chopped tomatoes. Stir and cook for a minute.

Step 8

Add water and rice. Mix well and bring to a boil.

Step 9

Then cover and cook for 15 minutes on medium-low heat or until water is soaked and rice are cooked well. Remove lid and take off heat.

Step 10

Top with fried onions kept aside. Add the lime juice and garnish with cilantro. Serve with a side of raita and enjoy!

Step 11

Follow the same steps as above until adding the rice and water in the instant pot. Then pressure cook for 4 minutes, followed by a 10-minute natural pressure release, which means release pressure 10 minutes after the instant pot beeps. Open the instant pot and remove the lid. Fluff the keema rice gently with a fork. Follow the steps to add the lime juice and fried onions kept aside. Ganish with cilantro and enjoy!