Place water and meat cubes in a large pot, bring to a boil and skim froth as it appears. Cover and simmer over low heat for 1 hour or until meat is tender.
In a medium size pot, heat vegetable oil and cook onions over medium heat for 5-6 minutes. Add tomatoes, chili pepper, cumin powder, cardamom powder, black pepper, cinnamon stick, tomato paste, MAGGI Chicken Stock cubes and cook with constant stirring for 3-4 minutes.
Add the cooked meat with the stock to the pot, the stock should be around 3 cups or 750ml. Add more water if needed.
Cover with the rice, bring to a boil and cook covered over low heat for 20 minutes or until the rice is cooked.
Turn the dish over a large serving dish and garnish with fried peeled almonds, raisins and pine seeds.
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