In a large bowl, combine the yogurt, minced garlic, cumin, coriander, turmeric, black pepper, cinnamon, and salt. Mix well to make a marinade.
Add the lamb or chicken pieces to the marinade and coat them evenly. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or preferably overnight to allow the flavors to meld.
Preheat your oven to 325°F (163°C).
Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium heat. Once hot, add the marinated meat and sear it for a few minutes on all sides until browned.
Place the pot with the meat into the preheated oven and cook for approximately 3 to 4 hours, or until the meat is tender and falls off the bone easily. You can check the doneness by piercing the meat with a fork.
While the meat is cooking, rinse the basmati rice under cold water until the water runs clear to remove excess starch.
In a separate pot, add the rinsed rice and 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.
Once the meat is done, remove it from the oven and let it rest for a few minutes.
Serve the Haneeth by arranging the cooked rice on a serving platter and placing the tender meat on top. You can garnish with fresh cilantro or parsley if desired.
