Start with the meat; place the onion in small pieces in a frying pan and sauté with a little bit of oil for a few minutes, then add the meat and the spices, while constantly stirring, until the meat becomes tender.

Mix the boiled rice with the minced meat

Roll out the slices, pound them with meat hammer, and butterfly very well; then cut them into large sections

Distribute a little of the spices and rice and wrap them in an organized layer on the butterflied meat and upon completion; wrap a thread around the slices tightly

Repeat the same process with all of the butterflied meat sliced

Sauté the meat rolls for about 3 to 4 minutes

Immerse the beef rolls in water and let simmer for about 30 minutes

In another pan, cut the onions into slices and sauté with a little quantity of oil or ghee, until they wilt slightly wilted

Add the chopped tomato, spices, maggi cube, tomato paste and water and let simmer on a medium high heats to thicken for about 10 minutes

When the sauce thickens up, put the meat slices on top and leave it for about 20 minutes to simmer

In a third saucepan, sauté the rice a little, then add the water and salt until the rice is tender

Layer the rice in a bowl and turn it over with a serving dish

Loosen the thread tied on the Basmashkat and cut the basmaskat; then pour in a little quantity of sauce

Sprinkle the onion on top, then serve and enjoy your dish!