Ingredients 

5-6 serving 

• 2 pounds bone-in meat

• 2 cups basmati rice

• 1 shredded carrot

• 1 small onion, chopped

• 1 celery stick, chopped

• 6 garlic cloves, minced

• 1 spoon cumin

• 1 spoon turmeric

• 1 spoon paprika

• 1 spoon Jamaican curry

• 1 spoon biryani spice

• 3 cloves

• 3 cardamoms

• ½ spoon garlic powder

• Black pepper to taste

• Salt to taste

Instructions

1. Place a pot over medium heat. Add the meat to the hot pot and allow it to cook, letting it firm up slightly (not deeply browning).
   
   

2. Add the chopped onion, chopped celery, and minced garlic. Stir and cook until the vegetables soften and cook into the meat.
   
   

3. Add the cumin, turmeric, paprika, Jamaican curry, biryani spice, cloves, cardamoms, garlic powder, salt, and black pepper.
   
   

4. Stir the spices thoroughly into the meat and vegetables. Allow them to cook and fry with the meat. Let any moisture fully evaporate so the spices can toast and release their aroma.
   
   

5. Once the spices are fragrant, add 2 cups of boiling water.
   
   

6. Reduce the heat to a gentle simmer, cover, and cook until the meat is tender and the liquid reduces, leaving about 1 cup of broth in the pot.
   
   

7. In a separate pot, cook 2 cups of basmati rice until al dente (about 4–6 minutes) drain the rice and rinse off any excess starchy water if needed.
   
   

8. Layer the rice over the meat: add a layer of rice, sprinkle shredded carrots, add more rice, then more shredded carrots.
   
   

9. Cover and cook on low heat for 15–20 minutes, until the rice is fluffy and fully cooked.
   
   

Enjoy!