Ingredients

For the Meat & Stock:

• 500g lamb or beef (bone-in for more flavor)
• 5 cups water
• 1 onion (sliced)
• 1 teaspoon salt
• 1 teaspoon black peppercorns
• 1 cinnamon stick
• 2 green cardamoms
• 3 cloves
• 1 bay leaf
• 1-inch ginger (sliced)
• 4 garlic cloves

For the Rice:

• 2 cups basmati rice (soaked for 30 minutes)
• 4 cups meat broth (reserved from the cooked meat)
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• ½ teaspoon salt
• 1 black cardamom
• 1 cinnamon stick
• 2 green cardamoms
• 3 cloves

For the Topping:

• 1 large carrot (julienned)
• ¼ cup raisins
• ¼ cup slivered almonds (optional)
• 1 tablespoon sugar
• 2 tablespoons oil or butter

Instructions

Step 1: Cook the Meat & Prepare Stock

1. In a large pot, add meat, water, sliced onion, salt, black peppercorns, cinnamon, cardamoms, cloves, bay leaf, ginger, and garlic.
2. Simmer for 45 minutes to 1 hour until the meat is tender.
3. Strain and reserve the stock. Remove the meat pieces and set them aside.

Step 2: Cook the Rice

1. Heat oil or ghee in a large pan. Add cumin seeds, cinnamon, black cardamom, green cardamoms, and cloves. Sauté for a few seconds.
2. Add coriander powder, salt, and garam masala.
3. Pour in the reserved 4 cups of meat broth and bring to a boil.
4. Add soaked rice and cook on medium heat until most of the liquid is absorbed.
5. Lower the heat, cover, and steam (dum) for 10 minutes until the rice is fluffy.

Step 3: Prepare the Carrot & Raisin Topping

1. Heat 2 tablespoons of oil or butter in a small pan.
2. Add julienned carrots and sugar. Sauté until they caramelize.
3. Stir in raisins and almonds, cooking for 1-2 minutes until slightly golden.

Step 4: Assemble & Serve

1. Fluff the rice and mix in the cooked meat.
2. Top with the sweet carrot-raisin mixture.
3. Serve hot with yogurt, salad, or chutney.