Brown the beef

• Heat a large pan over high heat and add the ground beef.
• Season with salt and brown the meat, breaking it up as it cooks.

Add the aromatics and spices

• Add the chopped yellow onion, minced garlic, seven-spice, cinnamon, curry powder, black pepper and ghee.
• Stir and cook until the onion softens.

Add the vegetables

• Stir in the frozen peas and carrots.
• Cook for a few more minutes, then optionally reserve half of the mixture for the topping.

Toast the rice with the beef

• Add the ghee and gently toss the basmati rice with the beef mixture.

Add the whole spices and liquid

• Add the bay leaves, cinnamon stick, cardamom pods, seven-spice, black pepper, chicken bouillon cube and water.
• Bring to a boil.

Simmer the rice

• Cover with a lid and simmer until the rice is cooked and the liquid absorbed.

Rest off the heat

• Turn off the heat, place a paper towel over the pan and cover again.
• Let it rest so the rice becomes fluffy.

Make the yogurt sauce

• Mix the plain yogurt with the grated garlic, lemon juice and a pinch of salt.

Serve

• Serve the rice directly from the pan or transfer to a platter.
• Top with the reserved beef mixture, toasted almonds and fresh parsley, and serve with the yogurt sauce.