Grate onion over a paper plate or bowl, reserving the juice.

Combine the grated onion and juice with enough water to measure 3 cups and 3 tablespoons.

Place the onion mixture in a saucepot and begin to heat.

Fry rice in 2 tablespoons of butter in a large skillet over medium heat, stirring constantly until golden brown.

Add the fried rice to the onion liquid, along with chicken bouillon cubes.

Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes.

In the same skillet, fry slivered almonds in 2 tablespoons of butter over low heat, stirring constantly until golden brown. Remove from skillet.

Fry golden raisins in 1 tablespoon of butter over low heat, stirring constantly until plumped. Remove from skillet.

Brown ground beef in the same skillet, then drain off any excess fat.

Add ground cardamom, cinnamon, pepper, and salt to the beef and continue to cook for a couple of minutes, stirring well.

Add the cooked rice, fried raisins, and fried almonds to the meat mixture. Blend well.

Taste and adjust seasoning as needed. Serve hot.