Heat the ghee or vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.

Add the chopped onion and sauté until golden brown, then add the minced garlic and cook for another minute until fragrant.

Add the beef chunks to the pot and sear on all sides until browned to lock in the flavor.

Stir in the cumin, coriander, cardamom, turmeric, cinnamon stick, salt, and black pepper, coating the meat well.

Pour in the beef broth or water, bring to a boil, then reduce heat to low, cover, and simmer for 60 to 75 minutes until the beef is tender.

Drain the soaked rice and add it to the pot with the beef. Ensure the liquid covers the rice by about an inch (add a little hot water if the liquid has reduced too much).

Bring the mixture back to a gentle boil, then cover tightly and simmer on low heat for 15 to 20 minutes until the rice is fluffy and the liquid is absorbed.

For the signature smoky flavor (optional): Place a small piece of foil shaped like a bowl on top of the rice with a teaspoon of oil in it. Carefully place a red-hot piece of charcoal into the oil and immediately cover the pot to trap the smoke for 5 minutes.

Discard the charcoal and foil, fluff the rice gently with a fork, and serve hot garnished with toasted almonds or raisins.