Kabuli Pulao

Ingredients:

1.    Half kg Basmati rice
2.    1 kg  Lamb or beef on the bone
3.    100 gms  Vegetable oil
4.    2 liters Water
5.    2 large  Carrots
6.    100 gms Black seedless raisins
7.    Zeera ( Cumin )
8.    Dalchini ( cinnamon )
9.    Ilaichi ( Cardamom )
10.    salt & pepper     

Method:

1.    Brown 1 medium diced onion in oil. Add lamb or beef cut into 1” cubes & brown lightly.
2.    Add 2 cups of water, 1 tsp (or to taste) each of salt, dalchini, ground zeera & ground ilaichi.
3.    Cover & simmer (about an hour) until meat is tender.
4.    Remove meat from the juice & set juice aside.
5.    Cut 3 carrots into match stick size pieces. Sauté carrots & 1 tsp sugar in about quarter cub of oil.
6.    Cook until they are lightly browned. Remove from oil.
7.    Add 1 cup of raisins to the oil & cook until they swell up.
8.    Boil the meat juice & add 2 cups basmati rice.1.5 tsp salt & enough boiling water to come 2 inches over the rice.
9.    Cook until the water is absorbed & the rice is tender (not mushy).
10.    Mix the meat, carrots, raisings & rice together.
11.    Place in a large oven-proof casserole, cover & bake at 300 degrees of for half to an hour.