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1
Mix all the spices together in a small bowl.
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2
Using a fine mesh strainer, rinse the Basmati Rice under cold water for a minute, set aside to drain.
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3
Combine the chicken stock mix in 1 cup of the chicken broth, set aside.
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4
In a large pot, heat the Oil over med-high heat.
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5
Add the sirloin and mix with oil.
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6
Immediately sprinkle 1/3 of spice mixture on the sirloin and stir in, repeat this 2 more times and stir until the meat is brown all over and you have added all the spice.
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7
Add rice to the meat and mix it together 15 20 seconds.
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8
Add both the chicken broth and the chicken broth and stock mixture at this time, this should cover the rice and meat by a 1/4 to 1/2 inch.
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9
Add butter and stir occasionally.
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10
Once butter has melted and the liquid is just starting to boil (the rice should look a little plump) reduce heat to just above low and cover the pot.
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11
Cook for 17 minutes.
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12
DO NOT lift the cover to check.
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13
During this time you can toast the Pine nuts either in a nonstick pan on the stove or on a cookie sheet in the oven on broil.
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14
Either way you need to stir them continuously until they are nicely browned.
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15
After 17 minutes remove the pot from heat and let stand for 10 minutes.
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16
DO NOT lift the cover.
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17
After 10 minutes you can lift the cover and fluff up the rice with an fork.
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18
Scoop rice out onto a platter for presentation or directly onto a plate.
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19
If using pine nuts sprinkle them on top of the rice.
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20
If you are using the yogurt, it is served in individual bowls and a little is scooped on and mixed into the rice as you eat it.
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21
Enjoy.
