Ingredients

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a small bowl, mix the Hawaij spice blend (or your ground spices) with salt and pepper. Rub half of this mixture thoroughly over the beef chunks.

3. 3

   In a deep oven-safe pot or Dutch oven, heat vegetable oil over medium heat. Sauté the onions and garlic until softened.

4. 4

   Add the drained rice, remaining spice mix, cinnamon stick, dried limes, and beef broth to the pot. Stir to combine.

5. 5

   Cover the pot tightly with a layer of heavy-duty aluminum foil. Use a knife to poke multiple small holes all over the surface of the foil.

6. 6

   Place the seasoned beef chunks directly on top of the perforated foil. This allows the meat juices to drip into the rice while cooking.

7. 7

   Cover the beef with a second layer of foil and seal the edges tightly against the pot rim to trap all the steam.

8. 8

   Bake in the preheated oven for 1.5 to 2 hours, or until the beef is very tender.

9. 9

   Carefully remove the pot from the oven. Discard the top layer of foil and transfer the beef onto the rice (remove the perforated foil layer).

10. 10

    To smoke (optional but recommended): Light a piece of charcoal until red hot. Place it in a small foil cup with a tsp of oil/ghee, set it in the center of the rice pot, and cover immediately with a lid for 5 minutes to infuse the smoky flavor.

11. 11

    Fluff the rice and serve warm with the beef on top.