Zurbian

Marinate the Meat

In a large bowl, combine the yogurt, minced garlic, ground cumin, ground coriander, ground turmeric, ground cinnamon, ground black pepper, ground cardamom, ground cloves, and salt.

Add the lamb or chicken chunks and mix well to coat the meat with the marinade.

Cover and refrigerate for at least 2 hours, preferably overnight.

Cook the Meat

In a large pot, heat 2 tablespoons of vegetable oil over medium heat.

Add the finely chopped onion and minced garlic. Sauté until the onion is translucent.

Add the marinated meat and cook until browned on all sides.

Reduce the heat to low and cook the meat until it is tender and cooked through. Remove from heat and set aside.

Cook the Rice

In a separate large pot, heat 2 tablespoons of vegetable oil over medium heat.

Add the ground turmeric, ground cumin, ground coriander, ground cinnamon, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Stir and cook for about 2 minutes until fragrant.

Add the soaked and drained basmati rice and stir well to coat the rice with the spices.

Pour in the water or chicken broth and add salt to taste. Bring to a boil.

Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Combine and Serve

Gently fold the cooked meat into the cooked rice, being careful not to break the rice grains.

Cover the pot and let it sit for 10 minutes to allow the flavors to meld together.

Transfer the zurbian to a serving platter.

Garnish with fried onions, toasted almonds, and chopped fresh cilantro.