Pulao:: Fry gratted carrot in 2tsp water 1tsp sugar and liitle bit oil and keep aside.
Fry raisin and almondsin little oil till plump, keep aside.

Boil rice in 5 glass water with 1+1/2 teaspoon salt till tender, drain/sieve and keep aside.

Now fry onion in oil till golden brown.
Add mutton and spices, salt and fry for 5 minutes. Then add 3-4 glass of water and cook on medium flame till meat is tender.

Add boiled rice on tendered meat, then sprinkle fried gratted carrot, almondsand raisins on top and simmer for 10-15 minutes.

Delicious Afghani Pulao is ready. Serve in a large serving platter in such a manner that meat is hidden inside the rice heap.

Kababs:: In a large bowl, combine all the kabab ingredients and mix well.
Place some mixture in the palm of your hand and roll between your two hands to make an oval like shape about 2” long and about 1" in diameter.

Insert one of the pre-soaked skewers up the center of the chicken kebab just until it begins to poke out the other end.
preheat the grill. When the grill is heated up, place the kebabs on the grill.

Every 5 minutes rotate the kebabs so all sides cook.
After 10 - 12 minutes they'll be fully cooked and can be removed from the grill.

Chutney:: Wash and chop all the ingredients.
Grind all together using grinder. Serve Fresh with Pulao or for later.