Boil meat in 2L of water with ½ the onion cut into slices, 2 cinnamon sticks and 2 cardamom pods until meat is well cooked. Drain and Keep the meat squares aside, reserve broth for a later use and discard the cinnamon sticks and the cardamom pods.

Wash the rice a couple of times, and soak it in warm water for 10 min.

In a cooking pan, fry the rest of the sliced onion until it turns golden then add garlic, carrots and green pepper. Keep on medium heat for few minutes while stirring constantly then add raisins, tomatoes, cloves, Loomis and the rest of cardamom pods and cinnamon sticks.

Drain rice and add it to the mixture with the kabsa spices and 1.5 cup of the meat broth and bring to a boil. Then put on low heat for approximately 15 min until rice is well cooked.

Pour the rice in a large serving plate; arrange the meat squares on top.

Dakkous/Duggus preparation:

Fry garlic in olive oil until it turns golden then add mashed tomatoes, mashed green chili pepper and tomato paste. Keep all on low heat just for few minutes so they blend well.

Serve cold with any kabsa dish on the side.