In a small bowl, mix the Mandi spice mix (cumin, coriander, cardamom, cinnamon, cloves), turmeric, and a generous pinch of salt.

Rub the beef chunks thoroughly with half of the spice mixture until evenly coated.

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

Sear the beef chunks on all sides until browned and crusty, about 5-7 minutes, then remove the meat and set aside.

In the same pot, add the chopped onions and sauté until soft and translucent, about 5 minutes, then add the garlic and cook for another minute until fragrant.

Stir in the remaining spice mixture and the dried lime (loomi), cooking for 30 seconds to release the aromas.

Return the beef to the pot and pour in the beef broth or water; bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until the beef is very tender.

Once the beef is tender, carefully remove it from the pot and place it on a baking sheet; preheat your oven broiler.

Measure the remaining liquid in the pot (you should have about 3.5 cups; add water if needed), bring it to a boil, and stir in the drained basmati rice.

Cover the pot tightly, reduce heat to the lowest setting, and steam the rice for 15-20 minutes until the liquid is absorbed and rice is fluffy.

While the rice cooks, place the beef under the broiler for 3-5 minutes until the exterior is crispy and golden brown.

Fluff the rice with a fork, arrange on a serving platter, top with the roasted beef, and garnish with raisins and toasted almonds before serving.