• Wash the rice until the water runs clear then soak in the water for at least 30 minutes. Drain water before using.
• In a pan, heat the ghee/oil and then add the whole spices. Sauté for a minute until fragrant.
• 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.
• Add the ginger and garlic paste then cook for another minute.
• Add the minced meat and cook for 5 minutes until the mince browns, be sure to stir continuously until there are no lumps
• Add the spices, green chili and mint leaves. Give it a stir.
• Add the chopped tomatoes. Stir and cook for a minute.
• Add water and rice. Mix well and bring to a boil.
• 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.
• Top with fried onions kept aside. Add the lime juice and garnish with cilantro. Serve with a side of raita and enjoy!

Instant Pot Method

• 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!