In a large pot, heat the oil over medium heat. Add the chopped onion and grated carrots, sautéing until the vegetable get a golden tint.Instant pot: Use sauté mode for this step. Stir in the tomato paste and the ground spices. Sauté for about 3 minutes. Add a splash of water so it doesn’t burn.
Place the beef pieces into the pot and add the whole spices. Mix to coat the meat with the mixture and saute for about 5 minutes, until the meat changes it’s color.
Add salt and water. Bring it to a boil, then cover with a lid and simmer to prepare abroth. Let it cook until the beef is fully cooked but not falling apart. It will take between 1.5 to 2 hours in a regular pot. Instant pot: Add 250ml of water and cook on high pressure for 40-50 minutes (depending on the cut of your meat). (Optional) While the beef cooks, fry the nuts and raisins with a little oil in a skillet over medium heat until golden. Set aside.
Remove the cooked beef pieces from the pot and set aside. Add the soaked and drained basmati rice to the pot, ensuring the liquid covers the rice by about 1 inch;add more water if necessary. Also taste some broth and add more salt if needed. Bring to a boil, then reduce heat to low, cover, and cook for 15–20 minutes, or until the rice is tender and the liquid is absorbed.Instant pot: After adding rice, cook on high pressure for 5 minutes. (Optional) To get a caramelized crust, you can arrange the beef in an oven tray, brush it with some of the broth and bake for about 10 minutes on 180°C.
Fluff the rice with a fork and transfer to a large serving platter. Arrange the beef pieces on top and garnish with the fried nuts, raisins, and chopped parsley. Serve hot with daqoos.
To make the daqoos, roughly blend the ingredients together to make a coarse mixture. It is kept chunky and is not smooth.
