In a small bowl, mix half of the Hawaij spice mix with a pinch of salt and rub it thoroughly over the beef chunks.

Heat the vegetable oil in a large pot over medium-high heat and sear the beef chunks on all sides until browned, about 5-7 minutes.

Add the water, cinnamon stick, bay leaves, dried limes, and 1 chopped onion to the pot; bring to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes until the beef is tender.

Remove the beef from the pot and set aside on a baking sheet; strain the broth and measure out 3.5 cups (add water if necessary), keeping it hot.

Preheat your oven to 400°F (200°C) and brush the cooked beef with a little oil or melted ghee, then roast in the oven for 15-20 minutes until the exterior is crispy and golden.

While the beef roasts, heat the ghee in a large pot, sauté the remaining chopped onion and garlic until soft, then add the drained rice and the remaining spice mix, stirring gently for 1 minute.

Pour the hot beef broth over the rice, bring to a boil, then reduce heat to the lowest setting, cover tightly, and cook for 15-20 minutes until the liquid is absorbed and rice is fluffy.

Once the rice is cooked, drizzle the saffron water over one side of the rice (do not stir) and place the roasted beef on top of the rice.

To create the signature smoky flavor, place a small heat-proof foil cup with a tsp of oil in the center of the pot, heat the piece of charcoal on a burner until red hot, then carefully drop it into the oil.

Immediately cover the pot tightly with the lid to trap the smoke and let it sit for 10 minutes off the heat.

Remove the charcoal and foil, fluff the rice to distribute the saffron color, and serve on a large platter topped with toasted almonds.