Place rice in a bowl and cover with water. Let sit for 15 minutes and drain.
Mix the rice, salt, spices, and meat.
Place a few leaves in the bottom of the pot to be used for cooking.
Take a small amount of filling and place in cabbage leaf. Roll into cigar shape and place in the pot. Stack malfouf until the pot is full.
Mince garlic and spread on top layer of malfouf. (Place a plate on top of the malfouf in the pot, so that they don't float.)
Pour the broth into the pot. Bring to a boil, and then turn down to a simmer. Cover loosely with lid, so that steam can escape easily.
Once the water levels with the top of the malfouf, you can remove the plate. Cover again and keep cooking.
Cook until done, about 45 minutes in total or until broth has cooked off.
Remove lid. Place the serving dish over the pot and then flip. Remove pot and serve immediately with yogurt and salad.