Pulao - pakistani/afghani spicy beef and the best rice you ever had

Pulao is a general type of meat&rice dish in Pakistan and Afghanistan.

This is my take on "Golden Pulao".

The meat:
- 2 pounds of beef, either whole or cut into manageable pieces, but not too small
- piece of ginger, peeled, sliced
- ~20 cloves of garlic, peeled, whole (I crushed mine with the flat side of the knife, for more aroma)
- pinch of cumin
- pinch of cloves
- pinch of coriander-seeds
- pinch of chili-flakes (I used chili-powder bc that's all I had)
- large pinch of salt
- oil (originally clarified butter)
- water

The rice:
- 1 large teacup of rice
- 2 large teacups of filtered beef-broth from above (or else you will have bits of hard spices in your rice)
- 1 onion, cut into very thin slices
- spice-mix of cardamom, cumin, cinnamon, black peppercorns (originally ground to a powder, but I crushed mine with mortar&pestle and hung them in an enclosed spice sieve into the liquid)
- 1 small can of chickpeas, drained, rinsed
- golden raisins, same amount as chickpeas


1.
In a large pot, fry the beef on high heat on all sides until brown, then take it out. Fry the ginger and garlic for a bit, add the spices, fry a bit more, then add the beef, water, salt. The meat should be about 3/4 covered with water. Boil for 1.5-2 hours.

2.
Wash the rice.

3.
Once the beef has about 1 hour left to go, start with the rice-section: Slowly fry the onion-slices until brown and crunchy. Add 2 cups of filtered beef-broth, the spices, and the chickpeas. Boil them for about 15 minutes to give them a head-start before the rice. Then add rice and raisins. Lower heat, boil, stir regularly so the ingredients mix evenly. (Add some water if necessary. The mixture should be fairly moist.)

4.
Serving:
Make a heap of rice. Cut the beef into bite-sized pieces and pile them on top. Ladle a little bit of broth on top. Decorate with chopped coriander-leaves.