Keema Ki Tahari

500 gm Ground Lamb meat
1 large Yellow Onion, sliced
5 tbsp Canola Oil
4 Green Chillies, slit in middle
1½ tbsp Ginger Garlic paste
3 Tomatoes, finely chopped
1 tbsp Red Chilli Powder
2½ tbsp Salt
1 tsp Garam Masala Powder
½ cup Yogurt
4 Green Cardamoms
2 Cinnamon sticks
1 tsp Caraway seeds
5 cups Water
3 cups Rice
3 tbsp Cilantro, finely chopped

Wash and soak the rice in fresh cool water sufficient enough to remain 5 cms above the level of rice.
Wash ground meat along with sliced onions well and drain the water completely in a very fine mesh strainer.
In a large saucepan at medium heat, add 3 tbsp oil and green chillies, cinnamon stick, cardamom, caraway seeds and ginger garlic paste. Let it splutter and fry. In a minute. add the drained onions + ground meat and also add red chilli powder, 2½ tsp salt, garam masala powder, tomatoes and stir well and let it cook for 10-15 minutes until you see oil floating on top. Add the yogurt and mix well. Let cook for 2-3 minutes. Add cilantro and mix well.
Add the water and let the mixture come to a boil. As soon as it begins to boil well, add rice and mix well. Let it come to a boil. Once boiling, reduce heat to simmer and cover with a lid. Let it cook till very little water remains. Keep checking it every now and then, and give a gently stir everytime. Add a few splashes of water if you feel you need more water for the rice to cook. Once the water is mostly dried up, close the heat, but leave the saucepan on the hot stove so that a nice steam forms. Let the dish rest for 15-30 minutes. Serve warm