1 tsp ground fennel seedsChopped coriander leaves for garnishFor the mince, melt ghee or heat oil and sauté onions, garlic and grated ginger with all the ground spices. Add the tomato paste and braise, stirring, for two minutes. Add the chopped tomatoes and equivalent amount of water, and the masala, and stir to combine. Add the mince and work it with a wooden spoon so that it does not clump. Season well with salt.
For the rice, cook basmati rice according to packet instructions or your favoured method. Drain. Fry the chopped onions in ghee or oil with cumin/jeera seeds until lightly golden. Season. Stir into cooked, drained rice. Finely chop coriander leaves and stir in immediately before serving.Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the
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