In pot,add oil and onion (sliced),fry until light brown. Add mutton and saute little. Add garlice paste and fry until meat changes color.

Now add water and salt,cook until water is reduced to half and meat is tender.
Separate meat from stock and set aside.

Cook stock until it is reduced to 1-1/2 cup,strain the stock and set aside.
Take separate fry pan,add sugar and caramelize on low flame,add mutton stock and mix it

Add whole spice powder,green cardamon powder,mix well and set aside.
In a wok,add oil and onion,fry until light brown.

Add boiled mutton meat and fry for 3-4 minutes,set aside. In separate fry pan,add oil and carrort julienne,mix it.

Add sugar and saute until sugar melts.Add black raisins,mix and set aside.

For assembling:
In pot, add parboiled rice, spread them and drizzle mutton stock.
Add green cardamom powder, whole spice powder and fried mutton.

Lastly topped with carrot and raisins mixture.Covered the pot with thick cloth and lid. Simmer on low flame for 10-15 minutes. arnish with carrot, raisins mixture and blanch almonds