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Heat the olive oil in a large, wide pot over medium heat.
Add the sliced onion, salt, turmeric, lemon pepper, cumin and onion powder.
Sauté for 1 minute, stirring to coat the onion with the spices.
Add the ground beef and break it up with a wooden spoon.
Mix everything together and cook for 4-5 minutes, until the beef is browned.
Add the chickpeas, date syrup, minced garlic, and amba sauce. Mix well.
Add the basmati rice and stir to combine.
Pour in the boiling water and stir gently. Cover with a lid.
Cook over medium heat for 2-3 minutes, then reduce the heat to low and cook for 25-30 minutes, until the rice is tender and the water is absorbed.