Kurdish Beef biryani

Cut beef into bite-size pieces and place in a pot.

Cook beef on high for the first 15 minutes.

Add 1 teaspoon of 7 spice, 1 teaspoon of salt, 1 tablespoon of oil, and 1 cup of warm water.

Cover and cook on medium to low heat for 40 minutes until the meat is tender and set aside.

Peel and cut 4 potatoes into bite-size pieces and fry until golden.

Fry 1 cup of peeled almonds until lightly golden.

Fry 1 cup of raisins for about 10 seconds until they puff up.

Fry 1 cup of peas for about 20 seconds.

Wash 2 cups of basmati rice until the water runs clear and soak in warm water for about 30 minutes.

Add 1/4 cup of oil to the pot and heat it.

Add 1/2 cup of vermicelli, 1 cinnamon stick, and 4 cardamom pods and fry until the vermicelli is brown.

Drain the rice and add it to the pot.

Add 1 tablespoon of salt, 1 tablespoon of chicken bouillon, 1 tablespoon of 7 spice, 1 teaspoon of turmeric, and 3 cups of hot water.

Mix, cover, and cook the rice on high heat until the water evaporates, then reduce the heat to low and cook for another 20 minutes.

Remove the cinnamon stick after the rice is cooked.

Mix the cooked beef, potatoes, almonds, raisins, and peas in with the cooked rice.