Soak the rice in 3 dl of water, preferably boiling, and 2 teaspoons of salt and leave it at room temperature.
2
Cut the onion and fry it golden in 2 tablespoons of the oil.
3
Add the meat, garlic, whole cardamom, cinnamon stick, garam masala, pepper and cumin. Stir well and brown the meat thoroughly until it has a nice roasting surface all around.
4
Pour over boiling water and season with salt. Put the lid on and let the meat cook for approx. 1.5 hours on a low heat, or until the meat is completely tender and cooked through.
5
In the meantime, you can cut the carrots thinly into sticks and fry them in 2 tablespoons of oil for about 3 minutes on medium heat.
6
Add sugar and stir until the sugar is dissolved. Fold in raisins, almonds, cardamom powder and a pinch of salt. Put the lid on and let it cook on a low heat until the carrots soften but still have chewing resistance, about 5 minutes.
7
Remove the meat from the pot and set aside.
8
Strain the broth. I got 2dl g of power and it was the perfect amount. It should be used as broth for the rice. If you get less power than 2 dl, you must add water. If you get more, you have to cook a little more until you get 2 dl.
9
Boil at least 3 dl of water and 2 teaspoons of salt in a pot.
10
Pour the salt water off the rice and rinse it well with cold water. When the water boils, carefully pour in the rice. Let the rice cook, for about 3-4 minutes, until the rice grains soften, but still have a hard core in the middle. Strain off.
11
Pour the broth into the pot and pour in the rice and mix well. Make 6-7 pits with the back of a wooden spoon.
12
Place the meat and carrot mixture on top of the rice.
13
Cover the pot lid with a clean kitchen towel and cover the pot.
14
Let the rice steam on high heat for 3-4 minutes first, then lower the heat to low heat. Let the rice steam for about 15-20 minutes.
