Kabuli Pulao

Instructions

1. Prepare the lamb
   Heat 2 tablespoons of oil in a large pot over medium-high heat. Season lamb with salt and pepper, then brown on all sides, about 5-7 minutes. Remove the lamb and set aside.
2. Create the base
   In the same pot, add the sliced onions and sauté until golden brown, about 10 minutes. Return the lamb to the pot and add 1 teaspoon cumin, cardamom, cinnamon, and cloves. Stir to coat the meat with spices.
3. Simmer the meat
   Pour in the broth, bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour or until the lamb is tender. Remove the lamb pieces and strain the broth, reserving both separately.
4. Prepare the carrots and raisins
   In a separate pan, heat 1 tablespoon oil over medium heat. Add julienned carrots and sugar, and sauté until caramelized, about 5 minutes. Add raisins and cook for another 2 minutes until they plump up. Remove and set aside.
5. Cook the rice
   In a large pot, heat the remaining tablespoon of oil. Add the drained rice and remaining teaspoon of cumin, stirring to coat the rice with oil and spices. Pour in 2 cups of the reserved broth, bring to a boil, then reduce heat to low. Cover and cook for 10 minutes.
6. Layer the pulao
   After 10 minutes, when the rice is partially cooked, gently mix in half of the carrot-raisin mixture. Place the cooked lamb pieces on top, then sprinkle the remaining carrot-raisin mixture over everything. Drizzle with 1/4 cup of the reserved broth.
7. Steam to completion
   Cover the pot tightly, reduce heat to very low, and steam for another 20 minutes until the rice is fully cooked and fluffy. Turn off heat and let stand, covered, for 10 minutes.
8. Serve the dish
   Gently mix all layers together, being careful not to break the rice grains. Transfer to a large serving platter, and garnish with slivered almonds or pistachios. Serve hot.