Ingredients

• 1 kg bone-in lamb shoulder
• 600 g aged long-grain basmati rice
• 150 ml vegetable oil
• 2 large onions
• 4 cloves garlic
• 1.2 L water
• 2.5 L water
• 2 tsp cumin seeds
• 1 tsp ground green cardamom
• 1 tsp ground black pepper
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• 2 tsp salt
• 1 tbsp salt
• 350 g carrots
• 100 g black raisins
• 50 g slivered almonds
• 1 tbsp sugar

Method

1. 01
   Soak the rice Cover the rinsed rice with plenty of cool water and leave it to soak for one hour.
2. 02
   Fry the onions Heat the oil in a large heavy pot over medium heat, add the sliced onions, and fry, stirring often, until they are deep golden brown.
3. 03
   Brown the lamb Add the lamb pieces to the onions and fry, turning them now and then, until browned on all sides.
4. 04
   Simmer the lamb Stir in the garlic, cardamom, black pepper, cinnamon, cloves and two teaspoons of salt, pour in one point two litres of water, bring to a boil, then cover and simmer gently until the lamb is tender.
5. 05
   Fry the carrots While the lamb simmers, heat three tablespoons of oil skimmed from the top of the lamb pot in a frying pan over medium heat and fry the carrot matchsticks until soft and lightly golden.
6. 06
   Glaze with raisins Add the sugar, raisins and almonds to the carrots and stir for about one minute until the raisins puff up, then set the pan aside.
7. 07
   Reduce the broth Lift the lamb out onto a plate, then boil the broth uncovered over high heat until it has reduced to about six hundred millilitres.
8. 08
   Parboil the rice Bring two and a half litres of water with one tablespoon of salt to a rolling boil, add the drained rice, and boil until the grains are soft on the outside but still firm in the centre.
9. 09
   Drain the rice Drain the rice in a colander and let it stand for a minute so the extra water drips away.
10. 10
    Combine rice and broth Put the rice back into the large pot, pour over the reduced broth, sprinkle in the cumin seeds, and gently fold everything together with a flat spoon.
11. 11
    Bury the lamb Pile the rice into a mound, push the lamb pieces into the rice, and poke four or five holes down to the bottom of the pot with the handle of a wooden spoon.
12. 12
    Steam the pulao Cook uncovered over medium heat for about five minutes until the broth is absorbed, then wrap the lid in a clean tea towel, cover tightly, and steam over very low heat for thirty minutes.
13. 13
    Warm the topping Spread the carrot, raisin and almond mixture over the top of the rice, cover again, and steam for five more minutes.
14. 14
    Serve the pulao Spoon the rice onto a large platter, arrange the lamb on top or hidden in the middle, and finish with the carrots, raisins and almonds.