Begin by rinsing the rice under cold water until the water runs clear, and then proceed to soak it for approximately 30 minutes.

Meanwhile, heat vegetable oil in a large pan over medium heat. Once heated, add the cumin seeds and allow them to sizzle for a few seconds.

Proceed to add the finely chopped onions to the pan and cook them until they turn golden brown.

After that, introduce the minced garlic and ginger to the pan and cook for an additional minute.

Next, add the minced meat to the pan and use a spoon to break it up while cooking until it’s browned and thoroughly cooked.

Mix in the coriander powder, turmeric, chili powder, and salt, ensuring they are well incorporated with the meat.

Toss in the frozen peas and mix everything well.

Drain the soaked rice and add it to the pan. Gently stir to combine the rice with the meat and spices.

Pour enough water into the pan to cover the rice by about 2cm. Bring it to a boil, then lower the heat, cover the pan, and let it simmer for roughly 20 minutes or until the rice is cooked and all the water is absorbed.

Finally, before serving, garnish the dish with fresh coriander leaves.