Rinse the long-grain rice in a colander with cold water and drain it for about 30 minutes. Add cardamom, cloves, saffron, cinnamon sticks, bay leaves and a tiny bit of salt to the beef broth. In a medium, relatively high saucepan, heat ghee over medium heat. Sauté the drained long-grain rice until translucent. Add the beef broth and spices to the long-grain rice, bring to a boil, stir once. Do not lift the lid in between. In 20 minutes the long grain rice is cooked, all the liquid is absorbed.
Heat sesame oil in a saucepan and sauté garlic, onion, ginger and chili pepper. Sprinkle in turmeric and curry powder, then add the meat with raisins, stir-fry. Add salt and water, sprinkle with garam masala just before the end.
Cool the pilaf a little bit. Melt ghee in a saucepan, spread some of the pilau loosely in it evenly, spread the meat dish over it, cover with the remaining pilau. You can repeat these layers, then cover the Reindl and put it in the oven at a moderate temperature (about 80 °C ) for 20 min.
Tip: Stock up on a range of high-quality spices – it pays off!
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