Instructions

1. Boiling the Meat and Skimming the Scum

   In a large pot, place the meat pieces and submerge them in plenty of water over high heat until boiling. Thoroughly skim off the foam and scum to obtain a clear broth. · 10 min
2. Cooking Meat with Whole Spices

   Add the onion, garlic, bay leaf, cinnamon, cloves, cardamom, and whole black peppercorns. Cover the pot and let it simmer over low heat until the meat is fully tender, adding salt in the last half hour of cooking. · 1 h
3. Browning the Meat

   Remove and drain the meat pieces, brush them with a tablespoon of ghee and a splash of the saffron infusion, then broil under the oven grill until nicely golden and roasted. · 10 min
4. Preparing the Rice Broth

   Strain the meat broth and measure about four and a half cups of it. Transfer to a clean pot and bring to a boil, then add the soaked and drained rice along with a tablespoon of ghee. · 5 min
5. Steaming the Rice

   Let the rice absorb most of the broth over medium heat, then drizzle the remaining saffron infusion over the surface. Reduce the heat to the lowest setting, cover the pot, and let it steam until cooked through and the grains are fluffy and separate. · 20 min
6. Serving

   Spread the rice onto a large serving platter, arrange the browned meat cuts on top, garnish with toasted nuts and halved hard-boiled eggs, and serve hot. · 3 min

Nutrition / serving

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