Rinse the rice under cold water until the water runs clear, then soak it for about 30 minutes.

Meanwhile, in a large pan, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

Add the finely chopped onions to the pan, cook them until they are golden brown.

Add the minced garlic and ginger to the pan and cook for another minute.

Add the minced meat to the pan, breaking it up with a spoon, cook until it’s browned and cooked through.

Add the coriander powder, turmeric, chili powder, and salt to the pan. Stir well to mix the spices with the meat.

Add the frozen peas to the pan and mix well.

Drain the rice and add it to the pan. Stir gently to mix the rice with the meat and spices.

Add enough water to the pan to cover the rice by about 2cm, bring to a boil, then reduce heat to low, cover, and let it simmer for about 20 minutes, or until the rice is cooked and all the water has been absorbed.

Garnish with fresh coriander leaves before serving.