Instructions

1. Seasoning the Meat

   Season the meat pieces with half of the ground spices, turmeric, a teaspoon of salt, and a tablespoon of olive oil, thoroughly rubbing it into the meat tissues. · 5 min
2. Roasting the Meat in the Oven

   Preheat the oven to 180°C, place the meat in a baking tray lined with parchment paper, tightly wrap it with two layers of aluminum foil, and bake until completely tender. · 2 h
3. Preparing the Rice Base

   In a large pot, heat the ghee and add the onions until softened and golden, then add the garlic, whole spices (cinnamon, cardamom, cloves, and loomi), and the remaining ground spices, stirring for one minute until fragrant. · 3 min
4. Sautéing the Rice

   Add the drained rice to the pot and gently sauté it with the spices for two minutes until the rice grains are coated with fat. · 2 min
5. Cooking the Rice

   Pour 4 cups of boiling water or hot broth, adjust the salt, and let it boil until the rice absorbs most of the liquid; then cover the pot and reduce the heat to low for 20 minutes. · 20 min
6. Browning the Meat

   Uncover the foil from the meat, brush it with the saffron-rose water infusion, and broil under the oven grill for 5 minutes to acquire a beautiful golden color. · 5 min
7. Serving

   Spoon the rice onto a large serving platter, arrange the browned meat pieces on top, garnish with vermicelli and fried nuts, and serve hot.

Nutrition / serving

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