1. Cooking the Meat
   - In a large pot, bring 15 cups of water to a boil.
   - Add the quartered onions, bay leaves, cinnamon sticks, cloves, and lightly pounded cardamom pods.
   - Add the meat pieces. Simmer over medium heat for about 2 hours or until meat is tender.
   - Season with 4 tablespoons of salt and simmer for another 15 minutes.
   - Remove meat from broth. Mix 1 tablespoon of rose water with 1/4 teaspoon each of cardamom powder, cinnamon powder, and saffron. Brush onto meat and set aside for frying. Reserve 5 1/4 cups of broth.

2. Preparing the Rice
   - Wash basmati rice and soak in tepid water for 1 to 1 1/2 hours.
   - In a large non-stick pot, dry-roast chopped onions until lightly golden. Add 1 tablespoon of water to deglaze.
   - Add 1/4 cup of oil. Cook onions until golden brown.
   - Optional: Add sliced truffles, a dash of turmeric, 1/4 teaspoon each of cumin and coriander powder, a dash of crushed black pepper, and 3/4 teaspoon of salt. Cook until truffles are tender. Add 1-2 tablespoons of water if needed.

3. Cooking the Rice
   - In the pot with remaining oil and onions, add 1 1/2 tablespoons of oil and minced garlic. Stir briefly.
   - Drain rice and add to pot. Stir to coat with oil and spices.
   - Pour in 5 1/4 cups of reserved broth. Stir rice gently.
   - Cover and cook over medium heat until water begins to dry and steam rises.
   - Reduce heat to low. Place a heat diffuser under pot.
   - Optional: Place cooked truffle mixture on one side of rice. On other side, pour mixture of 2 tablespoons rose water, 1 teaspoon saffron, and 1 tablespoon water.
   - Cover and cook rice for 30-45 minutes until fully cooked and fluffy.

4. Frying the Meat and Serving
   - Before serving, fry meat pieces until golden and crisp.
   - Arrange fried meat on top of rice.
   - Serve with Kuwaiti Dakkous, Kuwaiti Ajar (pickles), and Ma'bouch.

Enjoy your Meat Makbous, a flavorful Kuwaiti dish!