Afghanistan: Kabuli Pulao

• 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

1. Saute the carrots and raisins in butter. Set them aside.
2. 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.
3. Add the spices to hot oil and cook for a few seconds, until fragrant. Then add the meat and saute until just done.
4. Place the meat in an oven-safe dish, then cover it with the rice and bake at 250 degrees for 20 minutes.

basmati rice, lamb, mutton broth, onion, golden raisin, carrot, cumin, cardamom, cinnamon, ground pepper, butter, salt

Taken from www.food.com/recipe/afghanistan-kabuli-pulao-463813 (may not work)