For the Beef

• 1 lb ground beef
• 1 onion, finely chopped
• Fresh garlic cloves (minced)
• Fresh ginger (minced)
• Butter
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground ginger
• 1 tsp paprika
• 1 tsp Kashmiri chili powder
• 1 tsp dried red pepper flakes
• 1 tsp ground black pepper
• 1 tsp garam masala
• ½ tsp ground cinnamon
• Cumin seeds (to look)
• Sesame seeds (black and white, to look)
• Salt (to taste)
• Fresh cilantro (for cooking and garnish)
• 1 lemon, halved
• Optional: ½ tsp MSG
• Optional: olive oil

For the Rice

• 2 cups jasmine rice
• Butter
• Cumin seeds (to look)

Instructions

1. Cook onion, garlic, and ginger in butter with salt until aromatic.
2. Add all ground spices, cumin seeds, and chopped cilantro. Cook until fragrant.
3. Add ground beef. Cook on low heat, breaking it up into small pieces. Add more butter or olive oil if needed.
4. Let the beef simmer. Add salt, black pepper, and optional MSG.
5. Turn heat to high. Cook until beef sticks slightly to pan and crisps a bit.
6. Turn off heat. Squeeze half a lemon over the beef once sizzling stops.
7. Cook jasmine rice with butter and cumin seeds.
8. Once rice is done, squeeze the other half of the lemon into it.
9. Assemble: rice on bottom, beef on top. Garnish with fresh cilantro and sesame seeds.
10. Optional: to create a sauce, deglaze the beef pan with vinegar (if it’s not too crispy), and use it as-is, or make a roux or mix in yogurt.