Machboos

Method

Heat ghee in a heavy-bottomed pot and fry the sliced onions until golden, reserving some for garnish. Add the meat chunks and brown on all sides, then stir in tomato paste, garlic, and ginger, cooking for 2-3 minutes. Add the whole spices (cardamom, cinnamon, bay leaves, peppercorns, and cumin seeds) and stir well. Pour in the water or stock, season with salt and pepper, then bring to a boil and simmer for 45 minutes until the meat is tender. Rinse the basmati rice thoroughly and add it to the pot, stirring gently, then cover and cook on low heat for 20-25 minutes until the rice is cooked and has absorbed all the liquid. The dish should have a savoury, spiced flavour with each grain of rice separate. Garnish with the reserved fried onions, fresh coriander, and mint before serving.