Inspired by the dill pulao made by a friend's Armenian mother, the addition of this fresh herb lends an unusual flavor within Indian cooking. During the 1930s and 40s, there was a thriving Armenian community in Calcutta who enjoyed the patronage of the British, but after Independence it dwindled in size. Today, there are few Armenian families left in Calcutta. This dish can be made using any kind of ground meat-beef, lamb, chicken, and even soy. Ground meat cooks quickly so this is a great dish to prepare when you are short on time. The rice can be made in advance, then reheated in a low oven without any fear of the meat disintegrating.