Saudi kabsa with beef

Cube the beef. Heat two tablespoons of ghee in a heavy pot, sear the cubes in batches over high heat for ten minutes until each face is deeply browned.

Cover seared beef with two litres of water, add bay leaves, half the cardamom and cinnamon, black pepper, salt. Simmer covered seventy-five minutes until very tender.

Soak saffron in three tablespoons of warm water for ten minutes. Rinse the rice in cold water until it runs clear, drain. Strain and reserve the broth.

Heat the remaining ghee, sweat the rest of cardamom and cinnamon thirty seconds. Add the rice, stir, pour nine hundred sixty millilitres of broth and the saffron infusion. Cover, low heat, eighteen minutes, rest four.

Drain the beef cubes, pat dry. Sear in a hot dry pan for eight minutes turning until each face glazes again into a crisp mahogany skin.

Mound the rice on a wide platter, arrange the seared beef on top in a crown. Drizzle a spoon of warm broth across. Eat together, the bite mixing rice and meat.