Kabuli Pulao

Ingredients
Rice                               750 gm soaked for 30 minutes
Mutton                           ½ kg
Ginger garlic                  1 tbsp
Salt                               1 tsp + 1 ½ tsp
Water                           2 cups
Oil                               ¼ cup
Sugar                           2 tbsp
Raisons                        ½ cup
Carrots                        1 thinly sliced
Brown onion                 ½ cup

Grind coarsely
Black cardamom                2
Black pepper                     8
Cinnamon                          1 inch piece
Cumin                               1 tsp

Method
Boil mutton with ginger garlic paste, salt and 2 cups water till mutton tender and water dries. Heat ¼ cup oil add 2 tbsp sugar and caramelize till light golden, add 3 to 4 cups water with 1 ½ tsp salt, add in the soaked rice. Cook on high flame till boiling and half water dries, then add to it coarsely grinded whole spice masala mix well and leave it on dum. In another pan heat 2 tbsp oil fry raisons and remove then in the same oil add 1 tbsp sugar, slightly caramelize, add in carrot and keep aside. In another pan heat ¼ cup oil add ½ cup brown onion and boiled mutton. Fry till light golden, now add fried mutton on top of the cooked rice surrounded by fried carrots and raisons. Serve hot.