Raisin-infused Rice Delight: Kabuli Pulao

Ingredients:

- Basmati rice - 2 cups
- Lamb or Beef (cut into cubes) - 1 lb
- Carrots (chopped) - 2 cups
- Raisins - 1/2 cup
- Onions (thinly sliced) - 2
- Cooking oil - 1/2 cup
- Sugar - 2 tbsp
- Ground cardamom - 1 tsp
- Ground cumin - 2 tsp
- Ground coriander - 1 tsp
- Salt - to taste
- Water - 4 cups

Preparation:

- Rinse the basmati rice thoroughly and soak in water for 15 minutes before cooking.
- In a large pot, heat oil over medium heat. Add sliced onions and cook until golden brown.
- Add lamb cubes to the pot and brown on all sides.
Stir in ground cardamom, cumin, and coriander, cook for 2-5 minutes, until fragrant.
- Add water and cover the pot, allow the meat simmer for approximately 2 hours. You may need to add more water if the water evaporates.
- In a separate pan, sauté the chopped carrots in oil until they caramelize slightly.
- Add the raisins to the pan with the carrots and cook for 5 minuets, the raisins should swell slightly.
- Once the meat is tender, add the soaked and drained rice to the pot with water and bring to boil.
- Reduce the heat and simmer until the rice is almost cooked through, then turn off the heat.
Layer the caramelized carrots and raisins over the rice.
- Dissolve sugar in a little hot water and pour it over the rice.
Cover the pot and let the rice steam until fluffy.
Gently fluff the rice with a fork, ensuring an even distribution of carrots and raisins.

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