Prepare all the ingredients.

In a bowl, add the ground meat, which can be of your choice (chicken, lamb, beef...) and add:
- 1 tsp chopped cilantro or a handful if fresh
- Grated fresh ginger (peel it with the edge of a teaspoon)
- 1 tsp garam masala
- 1 pinch black pepper
- 1 pinch cayenne
- Salt

Mix everything well.

Form bite-sized balls with wet hands to prevent sticking, and place them on a plate.

Refrigerate while preparing the sauce.

In a deep pan, add a splash of extra virgin olive oil and sauté the finely chopped onion (only the amount for the sauce), a bit of salt, and a tablespoon of cardamom pods. I recommend counting the pods so you can remove them all later.

Grate some ginger into a small bowl and add the crushed garlic using a garlic press. (This ginger-garlic paste is very common in Indian cuisine). Add it to the onion in the pan.

When the onion starts to become translucent, remove the cardamom with tongs and add:
- 1 tsp ground cumin
- 1 pinch cayenne
- 1 1/2 tsp garam masala
- 1 tsp turmeric

When everything is ready, add the meatballs and sear them on the outside, leaving the inside raw as they will cook later in the sauce.

Add the crushed tomatoes with a pinch of salt and stir.

Also add the tomato sauce, preferably homemade, and stir gently. Let it cook for about 20-25 minutes on medium-low heat, partially covered.

Start with the rice. In another pan, add extra virgin olive oil and sauté the remaining onion with a pinch of salt.

Rinse the rice several times until it releases all the starch and the water runs clear.

Add the rice when the onion is sautéed and cook it a bit.

Add 1/2 tsp ground cumin and the saffron strands and stir.

Add the water as indicated by the manufacturer, bring to a boil, then lower the heat and cook covered for the time specified on the package. Add salt.

After the koftas have cooked, add the yogurt, mix gently, and let cook for 8 more minutes.

Serve and enjoy 😋