Take oil in a big, wide bottomed cooking pot.
Fry onions in it until light golden.
Add cumin seeds and garam masala.
Add in one litre stock and bring to a boil.
Carefully add the soaked rice, crushed black pepper and the meatballs from the pan.
Also add the entire fat in which the meatballs were prepared.
Bring to a boil, adjust the salt and then reduce the heat to medium.
Cook until most water has evaporated and rice is 95 % cooked.
Cover the pan tightly and allow the rice to steam for another 15 min.