Grate your onions using a fine grater or processor. Place the onion pulp in a thin cloth. Squeeze out every drop of onion juice now. Only keep the dry onion pulp for the meat.

Put the meat in a large mixing bowl. Add the dry onion pulp and salt. Add the black pepper and a little saffron. Mix everything with your hands for ten minutes.

The meat should feel like a smooth paste now. Cover the bowl with some plastic wrap. Put the bowl in the fridge for one hour. This makes the meat easier to handle later.

Wash your Basmati rice in cold water three times. Soak the rice in salted water for two hours. This helps the grains grow very long. Boil a large pot of water with salt.

Drain the soaking water and add rice to boiling water. Cook the rice for about seven minutes only. It should be soft outside but firm inside. Drain the rice in a large colander.

Melt butter in the bottom of your pot. Add a little saffron water to the butter. Scoop the rice back into the pot gently. Form the rice into a small mountain shape.

Wrap the lid in a clean kitchen towel. Place the lid tightly on the rice pot. Cook on low heat for forty-five minutes. This creates a crispy crust called Tahdig.

Take a handful of the cold meat mixture. Mold it around a long flat metal skewer. Press your fingers to make small indentations. Ensure the meat is even along the whole skewer.

Heat your grill until it is very hot. Place the skewers over the open flames. Turn them every minute so they cook evenly. The meat should be brown and very juicy.