Instructions

• Rinse the basmati rice under cold water until the water runs clear, then soak the rice in cold water for 30 minutes. Drain and set aside.
• In a small bowl, combine the 2 tbsp cumin seed, 1/2 tbsp ground cardamom, 4 cinnamon sticks, 4 anise, and 7 black pepper corns. Add 100 ml (3⅓ fl oz) cold water, stir, and set this spice mix aside to steep.
• Place the 9 oz beef in a pot. Add the 1 tsp grated ginger, the 1 tsp grated garlic, and salt to taste. Cover and simmer over medium-low heat for 15 minutes (do not add extra water — the beef will release juices).
• After 15 minutes, add 2 tbsp seasoning powder and 2 cups (500 ml) water to the beef. Simmer uncovered for another 10 minutes.
• Using a colander, drain the beef from its cooking liquid into a bowl and reserve the liquid. Set the beef pieces aside.
• In a separate heavy-bottomed pot, heat the 2 tbsp canola oil over medium heat.
• Slice the 2 onions thinly and add them to the hot oil. Cook, stirring often, until the onions are deep golden brown (about 8–12 minutes). Lower the heat if they brown too quickly.
• While the onions cook, mince or crush the 4 garlic cloves. When the onions are golden, add the minced garlic and fry for about 1 minute until fragrant.
• Pour the soaked spices (the water and the whole spices from step 2) into the pot with the onions and garlic. Cook, stirring, for about 3 minutes to bloom the spices.
• Add the reserved beef pieces back into the pot, season with additional salt to taste if needed, cover, and cook for 5 minutes.
• Add 2 cups (500 ml) fresh water to the pot. Drain the soaked rice and add it to the pot, stirring once to distribute evenly. (If you prefer, you may use some or all of the reserved beef liquid from step 5 in place of part of the 2 cups water — just make sure the total liquid added is 2 cups.)
• Cover the pot tightly (seal with foil under the lid if available), reduce heat to low, and simmer undisturbed for 20 minutes, until the rice has absorbed the liquid and is tender. Remove from heat, let stand 5 minutes, then fluff and serve.