Start by rinsing the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
In a skillet over medium heat, melt the ghee. Add the chopped onion and sauté until translucent. Stir in the grated garlic and cook for another minute until fragrant. Add the ground beef (or lamb) and cook until browned, breaking it apart with a spoon. Season with salt, pepper, and the seven spices mix. Toss in the cardamom pods for additional flavor.
Once the meat is cooked, add the frozen peas to the skillet. Stir well and let them heat through for about 3-4 minutes. Remove the cardamom pods and set the mixture aside.
In a large pot, add the soaked and drained rice along with 4 cups of water. Bring it to a boil, then reduce to a simmer. Cook for about 15 minutes or until the rice is tender and the water is absorbed. Fluff the rice with a fork.
Combine the cooked rice with the ground beef and pea mixture. Gently fold everything together, ensuring the rice is well mixed with the meat and spices. Allow it to sit on low heat for a few minutes to meld the flavors.
In a bowl, mix the yogurt with dried mint, salt, and pepper to taste. This creamy sauce will elevate your dish and add a refreshing contrast to the savory rice.
Transfer the Hashweh Rice to a serving dish. Sprinkle with toasted pine seeds and chopped fresh parsley for a beautiful presentation. Serve alongside the yogurt sauce for drizzling over the top.
