Wash rice and keep aside. Soak saffron in 1/3 cup of water and keep aside.

In a cooking pan, boil meat cubes for 45 min in water; add Loomi, 0.5 tsp of all spices, black pepper and salt. When it boils, remove the foam that comes out of the meat on the surface of water.

When meat is cooked, drain. Keep meat cubes aside and reserve meat broth for later usage.

Fry onions in vegetable oil until they turn golden. Then add the cooked meat, turmeric, all spices, red pepper and coriander. Stir on medium heat.

Pour yogurt on meat and onion, mix well then add potatoes and tomatoes. Cover pan and keep on medium heat for 10 minutes. Then add tomato paste, mix and cover again, keep on medium heat for another 10 min.

Meanwhile, cook the rice using meat broth until it is ½ done. You can add water if meat broth isn’t sufficient. Remove from heat and set aside.

Use half of the cooked rice to form a layer on the bottom of a cooking pan. Form a second layer with the vegetables and meat stew then pour the rest of the rice on top as a third layer.

Sprinkle saffron with its water on top of rice and cover well with aluminum foil. Cook on low heat for 10 to 20 minutes or until the rice is well cooked.