Melt butter in a large pot or Dutch oven.

Brown meat evenly on all sides in the melted butter.

Add cloves, cinnamon, salt, pepper, and ground cardamom to the meat.

Stir-fry the meat with the spices for about 10 minutes to develop the flavors.

Pour 3 cups of boiling water over the meat.

Cover the pot and let it cook for one hour on medium-high heat, until the meat is tender.

Measure the broth left in the pot. Add water to have a total of 3 1/2 cups of liquid.

Add the soaked and drained Basmati rice to the pot.

Stir in tomato paste and raisins.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.

While the rice is cooking, toast pine nuts and almonds in a dry pan until golden brown.

Melt 1/2 tbsp of butter in a separate pan.

Once the rice is cooked, fluff it with a fork.

Garnish the rice with the toasted pine nuts and almonds and drizzle with melted butter before serving.