Pilau

Preparation

1. Toast the whole spices: Place the cumin seeds, black peppercorns, cloves, cardamom pods, and cinnamon stick in a dry pan over medium heat. Toast for 2–3 minutes, shaking the pan, until they are fragrant and lightly darkened. Grind half of them to a powder using a mortar and pestle or spice grinder. Keep the other half whole.
2. Heat the oil in a large pot over medium-high heat. Add the sliced onions and cook, stirring frequently, for 15–20 minutes until they are deep golden brown — properly browned onions are essential to pilau's distinctive color and flavor.
3. Add the garlic and ginger. Stir for 2 minutes. Add the ground spice mixture and the whole spices. Stir for 1–2 minutes to bloom.
4. Add the beef chunks. Brown on all sides for 5–7 minutes. Add the diced tomatoes and bouillon cube. Cook for 10 minutes until the tomatoes break down into a thick sauce. Season with salt.
5. Add the stock and bring to a boil. Reduce heat, cover, and simmer for 20–25 minutes until the beef is tender. Taste the broth and adjust seasoning.
6. Drain the soaked rice and add it to the pot. Stir gently to mix with the meat and sauce. The liquid should be just enough to cover the rice by about 2cm. Bring to a boil, then reduce to low heat, cover tightly (use foil under the lid for extra steam). Cook for 20–25 minutes without lifting the lid. Let rest 5 minutes before opening. Fluff with a fork and garnish with fresh cilantro.