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1
Heat 2 Tbs vegetable oil in a large pot over medium-high heat. Add onion and stir to coat. Add meat and cover with water. Add salt and cover. Bring to a boil, then lower to a simmer.
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2
While the meat is cooking, prepare the rice and the almonds.
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3
Heat remaining vegetable oil in a skillet and fry almonds until golden brown. Remove from heat.
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4
Cook rice as per instructions on package in either a rice cooker or on stovetop, adding the turmeric, chile flakes, and 1 Tbs salt to the cooking water. When rice is done cooking, gently fold in ghee.
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5
Continue to simmer meat until fork-tender and falling off the bone, approximately 2 1/2 hours. Add cardamom in the last half hour of simmering.
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6
When the meat is tender, reduce heat. Whisk cornstarch into the yogurt or jameed and then add a few spoonfuls of the hot broth. Pour mixture into the pot with the meat and stir constantly for five minutes or until sauce is thickened. Taste and add salt and lemon juice if necessary (recommended if using yogurt).
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7
To serve, lay flatbreads on a platter or in individual bowls. Spread a layer of rice over the bread, followed by pieces of meat. Pour sauce over the platter and then scatter with fried almonds.
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8
A final note about the bread: Traditionally, this is made using shrak, a huge flatbread so thin you can almost see through it. If you have pillowy pita, you may want to serve it on the side, as it can get mushy.
