Preparation
Step 1
In a pot over medium heat, place the meat pieces along with the lamb fat (liya), and add cold water until the meat is fully covered. Once it begins to boil, skim off the foam (zafar) from the surface.
Step 2
Add the chopped onion and garlic, then add the whole and ground spices. Stir well. Cover the pot and leave it on low heat for 1.5 hours until the meat is fully cooked.
Step 3
In another pot, mix Goody tomato juice with the strained meat broth, and place it over medium heat until it becomes hot and begins to boil.
Step 4
After cooking the meat, pour the tomato broth over it directly, then season with salt and pepper to taste.
Step 5
Transfer the meat to a baking tray and pour a little of the tomato broth over it to give it a nice golden color. Then brush the meat with a little ghee.
Step 6
Cover the tray with aluminum foil and place it in a preheated oven at 200°C. Leave it until the rice is cooked, then turn on the top grill to brown the meat.
Step 7
Over medium heat, cook the rice in the same pot used to cook the meat, ensuring the broth is well strained first. Once the broth comes to a boil, add the rice and the dried lime (loomi).
Step 8
In a small bowl, take a little of the broth and pour it over the soaked saffron and cardamom. Set it aside.
Step 9
Once the rice begins to cook, gently stir it from bottom to top to ensure even distribution and absorption of flavor.
Step 10
Add a spoon of ghee over the top of the rice, then pour the saffron infusion over it to give it a special flavor and color.
Step 11
Lower the heat and let the rice cook on low for 15 to 20 minutes until fully done.
Step 12
To serve, place the rice on a serving platter, top it with the meat, and garnish the surface with toasted almonds and pine nuts.
