Afghanistan: Kabuli Pulao - cooking recipe

Ingredients

1 cup basmati rice
1 lb lamb (I made a meatless version)
2 cups mutton broth (You can't find mutton broth?? Substitute beef broth.)
1/2 onion, chopped
1/3 cup golden raisin
1 small carrot, grated
2 teaspoons cumin
1 1/2 teaspoons cardamom
1 teaspoon cinnamon
1/2 teaspoon ground pepper
1 teaspoon butter
salt

Preparation

Saute the carrots and raisins in butter. Set them aside.
Heat about a tablespoon of oil in a medium sized pan and cook the onions until translucent. Then add the rice and broth, bring to a boil, cover and cook for 20 minutes until the rice is tender.
Add the spices to hot oil and cook for a few seconds, until fragrant. Then add the meat and saute until just done.
Place the meat in an oven-safe dish, then cover it with the rice and bake at 250 degrees for 20 minutes.