Heat 1 tbsp ghee in a large frying pan over medium heat.

Add the finely sliced onion, minced garlic, cumin seeds, caraway seeds, and ground turmeric to the pan.

Sweat the onion, garlic, and spices until the onion is soft and translucent.

Add the basmati rice to the pan and stir to coat it with the spiced oil.

Pour in the chicken stock, bring to a boil, then reduce the heat to low.

Cover the pan and simmer for 12 minutes.

Turn off the heat and let the rice cool, covered, for 5 minutes, or until the rice is tender and the liquid is absorbed.

Stir in the currants.

In a separate large frying pan, heat the remaining 1 tbsp ghee over medium-high heat.

Add the ground beef and cook, stirring, until the meat is browned and cooked through.

Add the curry powder and cook until fragrant, about 1 minute.

Pour in the sweet chili sauce and 1/4 cup of water.

Add the thinly sliced spring onions and frozen peas.

Cook, stirring, until the peas are soft and heated through.

Serve the rice pilaf topped with the spiced ground beef.

Sprinkle fresh cilantro leaves over the top before serving.