Bison and Fava Bean Keema with Spiced Basmati Rice

Rinse the basmati rice under cold water until it runs clear. Cook in a rice cooker or heavy-bottomed pot until tender and fluffy.

In a large skillet over medium-high heat, add the ground bison. Brown the meat, breaking it into small crumbles with a wooden spoon, until deep brown and aromatic (about 6-8 minutes).

Lower the heat and add the finely chopped scallions. Sauté until softened and translucent, about 3 minutes.

Stir in the raw fava beans and a splash of water, covering the pan to steam them until tender, about 5-7 minutes.

Pour in the coconut milk to create a rich, slightly creamy sauce that binds the bison and beans. Season generously with ground cumin and cracked black pepper. Simmer for 2 minutes until the sauce coats the meat nicely.

To serve, mound a portion of the fragrant basmati rice in a shallow bowl. Spoon the hearty bison and fava bean keema over the top. Garnish with an extra sprinkle of black pepper and serve immediately while steaming hot.