Mutton Keema Matar with Rice Spiced Ground Mutton with Rice

Rinse the basmati rice in cold water until the water runs clear, then combine with 400 ml water and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and cook for 12 minutes. Remove from heat and let stand covered for 5 minutes.

While the rice cooks, heat ghee in a large skillet over medium heat. Add the finely chopped onion and sauté for 4–5 minutes until golden brown.

Add minced garlic, grated ginger, and finely chopped green chili to the skillet. Cook for 1 minute until fragrant.

Add the ground mutton to the skillet and cook over medium-high heat, breaking it up with a spoon, for 5–6 minutes until browned and no longer pink.

Stir in turmeric, cumin powder, coriander powder, garam masala, and 1/2 tsp salt. Cook for 1 minute until spices are fragrant.

Add finely chopped tomatoes and cook for 3–4 minutes until they soften and the oil separates from the mixture.

Add green peas and 2 tablespoons of water. Cover and simmer on low heat for 8–10 minutes until peas are tender and the keema is cooked through. Stir occasionally.

Fluff the rice with a fork. Serve the keema matar over rice, garnished with fresh chopped cilantro.