Kurdish Beef Biryani

1. **Cook the Beef:** Cut 2 pounds of beef into bite-size pieces. Place them in a pot and cook on high heat for the first 15 minutes. Then add 1 teaspoon of 7 spice, 1 teaspoon of salt, 1 tablespoon of oil, and 1 cup of warm water. Cover the pot and cook on medium to low heat for 40 minutes until the meat is tender. Set aside. 
2. **Prepare Fried Ingredients:** Peel and cut 4 potatoes into bite-size pieces and fry until golden. Fry 1 cup of peeled almonds until lightly golden. Fry 1 cup of raisins for about 10 seconds, just until they puff up. Fry 1 cup of peas for about 20 seconds. 
3. **Prepare the Rice:** Wash 2 cups of basmati rice until the water runs clear and soak in warm water for about 30 minutes. 
4. Add 1/4 cup of oil to a pot and let it get hot. Then add 1/2 cup of vermicelli, 1 cinnamon stick, and 4 cardamom pods. Fry until the vermicelli is brown. 
5. Drain the soaked rice and add it to the pot. 
6. Next, add 1 tablespoon of salt, 1 tablespoon of chicken bouillon, 1 tablespoon of 7 spice, 1 teaspoon of turmeric, and 3 cups of hot water. 
7. Mix, cover, and cook the rice on high heat until the water evaporates. Then reduce the heat to very low and cook for another 20 minutes. 
8. Once the rice is cooked, remove the cinnamon stick. 
9. **Combine:** Mix the cooked beef, fried potatoes, almonds, raisins, and peas in with the cooked rice. Serve and enjoy.