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.