Spiced Beef Pulao with Caramelized Onions

1.Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain and set aside.

2.In a large pot, heat 2 tablespoons of ghee or oil over medium heat. Add the thinly sliced onions and sauté until they turn golden brown and caramelized. Remove half of the onions and set them aside for garnishing later.

3.In the same pot, add the beef cubes to the remaining onions and cook until they are browned on all sides.

4.Add the ginger-garlic paste and green chilies to the beef, stirring well to combine. Cook for 2-3 minutes until fragrant.

5.Stir in the chopped tomatoes, cumin seeds, coriander powder, garam masala, turmeric powder, and salt. Cook until the tomatoes soften and the spices are well combined, about 5-7 minutes.

6.Add the soaked and drained basmati rice to the pot, gently mixing it with the beef and spices.

7.Pour in 4 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is cooked and has absorbed all the water.

8.Once cooked, remove the pot from heat and let it sit covered for an additional 5 minutes to allow the flavors to meld.

9.Fluff the pulao with a fork and garnish with the reserved caramelized onions and chopped cilantro.

10.Serve hot with lemon wedges on the side.