Ingredients

· 1kg meat

· 11 cloves

· 1 cinnamon stick

· 2 teaspoons salt

· 1 tablespoon ginger paste

· 1 tablespoon garlic paste

· 8 cups water

· 3 cups rice

· • cup cooking oil

· 1 onion thinly sliced

· 8 cardamoms

· 1 teaspoon cumin seeds

· 4 grated carrots

· ½ cup raisins

· ½ cup pine nuts

Method

Place meat, cinnamon, cloves, salt, water, garlic and ginger in a sauce pan. Bring to boil and skim off any scum that rises to the top. Reduce heat, cover and allow boiling for 40-45 minutes until the meat is tender. Meanwhile, soak rice in water for one hour. Fry nuts, raisins and carrots separately in two tablespoons of oil in a frying pan. Keep aside. Heat oil in a pan, add onion and while stirring frequently fry for five minutes. Add cinnamon stick, cloves, cardamoms, cumin seeds, meat and six cups of stock; add water if necessary to make six cups. Bring to boil and add rice to it. Carefully stir once. Cover and reduce heat to medium and cook for 10 minutes. Put a layer of carrot, raisins and pine nuts on the top of rice. Cover with a lid, reduce heat and cook for another 10 minutes until rice is tender. Serve with raita.