Heat olive oil in a large saucepan over medium heat.
Fry chopped onion with a pinch of salt until golden-brown.
Add garlic, cumin seeds, and chilli and cook for two minutes.
Add beef mince and cook until browned.
Melt butter in the pan and stir in the rice for two minutes.
Pour in stock until rice is covered by 1cm and cover with a lid.
Reduce heat to medium-low and cook for five minutes.
Remove lid, stir in peas, and poke holes in rice to release steam.
Cook uncovered until liquid is absorbed and rice is tender.
Serve warm including the crispy rice from the bottom.