1. Heat the oil in a large heavy-bottomed saucepan over medium heat and fry the onions until deep golden brown, 10-12 minutes. Add the garlic and ginger, stir-fry for a minute more. Add the meat and cook for 3-5 minutes or until it changes color.
2. Add the xawaash spice mix, cardamom, cinnamon, turmeric, black pepper, and salt. Stir fry for 1 minute until fragrant. Add the yogurt, tomatoes and potatoes, mixing well with the meat.
3. Add the hot water and stir well, then cover and cook over medium heat for 20 minutes, until the sauce cooks down to a thick curry. Stir well to combine.
4. In a separate pan, boil 6 cups of water and add 2 tbs salt. Wash the rice and add to the boiling water and cook for 8 minutes, then drain. It should be parboiled.
5. Add the fresh cilantro to the pot with the meat and stir well to combine. Add the rice to cover the meat and even out the top (do not stir the rice into the curry).
6. Drizzle the saffron mixture over the rice.
7. Cover and cook over very low heat for 25 minutes.
8. Check rice for doneness. To serve, scoop out some rice, top with chicken, and serve with basbaas sauce.
Serves 4
