2 cups rice (Basmati or choice of Afghan rice)1 lb meat 1 ¼ cup mung beans (Maash)4 tablespoon dried onion (or 1 fresh onion chopped)1 tablespoon tomato paste½ teaspoon ground cinnamon1 teaspoon turmeric powder 2 tablespoon spice mix (cloves, green cardamom, black cardamom, cumin seeds, and black pepper1 teaspoon cumin Salt to taste¾ cup cooking oil
1. Wash rice and fill the bowl with water and let rice sit for 2-3 hours. 2. In a pot, add 2 cups of water and 1 teaspoon salt and bring to a boil. Add mung beans and lower the heat to medium-low and let it simmer until almost tender about 15 minutes (not overcooked). Drain and rinse with cold water.3. In a pan, heat oil and add meat. Fry meat until it is no longer pink. Add onions. Fry onions with meat for a couple of minutes (without burning onions). Add the tomato paste and all spices except cumin. 4. Add 3 cups of water and cook meat. 5. Once the meat is cooked and most of the water has evaporated, add the mung beans into the meat mixture. Cook and mix for a couple of minutes.6. Drain the water from the rice. Add the rice into the mixture.7. Add water, you need to add enough water to cover the rice and the water should stand about an inch above the rice. Close the lid and cook the rice over medium/high heat. Keep checking to make sure that the rice does not stick to the bottom of the pot.8. Once all the water dries out lower the heat, pull the rice from the sides to form a dome shape. Make a hole in the center and a few holes around the pot. Garnish with some cumin seeds.9. Cover the pot with 1 sheet of paper towel and tightly put the lid on. 10. Keep the heat on medium-high for the first 5 minutes until steam releases from under the lid. Turn the heat on low and steam for 45 minutes.11. Serve and Enjoy!