Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds, cardamom pods, cinnamon stick, and cloves. Cook until fragrant, about 1-2 minutes.
Add the chopped onion, garlic, and ginger. Cook until the onion is soft and translucent, about 5 minutes.
Add the chopped tomatoes and cook until they start to break down, about 5 minutes.
Add the beef or chicken pieces and brown them on all sides.
Stir in the turmeric powder, ground coriander, salt, and pepper. Cook for another 2-3 minutes.
Add the soaked and drained rice to the pot and stir to coat the rice with the spices.
Pour in the water or broth and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
Once the rice is cooked, fluff it with a fork and serve hot.
Enjoy!
