Clean the meat of excess fat and veins.
First you need to bring the meat to semi-readiness. You can boil it in salted water or fry it. I fried it in a pan with a little fat.
If you have chosen this option, heat a frying pan with a little fat and fry the meat for a few minutes until it gets a golden tan on all sides.
Remove the meat in the pan where you will bake the dish.
In the same pan where you fried the meat, add another 1-2 tbsp. of sunflower oil. Add the finely chopped onion.
Fry until the onion is transparent and slightly golden.
Add the cleaned and washed rice.
Stir for about 1 minute together with the onion.
Add 1 cup of water and stir.
Add the spices and stir again.
Cook for 1-2 minutes over medium heat until the rice absorbs all the liquids.
Then pour the rice over the meat in the baking tray.
I also added a few cubes of homemade pork broth, which I keep in ice cube bags in the freezer. (You can find the recipe for the broth on the website.)
Add 4 more glasses of water.
Bake in a preheated oven at 180 degrees without a fan.
If you use a ceramic pan like mine, baking is much slower - about 1 hour, because it takes longer for the dish to boil. If you bake in an ordinary metal pan, it takes about 25-30 minutes until the rice is cooked and absorbs all the liquids.