Prepare the rice
Rinse the basmati rice several times until the water runs clear, then soak it in water for 20–30 minutes. Drain before cooking.

Brown the meat
Heat oil or ghee in a large pot over medium heat. Add the lamb pieces and cook for 5–7 minutes until lightly browned.

Cook the aromatics
Add sliced onion and sauté for about 5 minutes until soft and golden. Stir in the garlic and cook for another 1 minute.

Simmer the meat
Add cumin, coriander, black pepper, and salt. Pour in the water, bring to a boil, then reduce heat and simmer for 40–45 minutes until the lamb is tender. Remove the meat and reserve the broth.

Parboil the rice
Bring a large pot of salted water to a boil. Add the soaked rice and cook for 5–6 minutes until partially tender but still firm. Drain.

Prepare the carrot and raisin topping
In a small pan, heat 1 tbsp oil or ghee. Add the carrots and sauté for 3–4 minutes. Add sugar and cook until slightly caramelized. Stir in raisins and cook for another 1 minute until they plump.

Layer the pulao
In a large pot, place the cooked lamb at the bottom. Add a layer of parboiled rice on top. Sprinkle cardamom and cinnamon. Pour about 1–1½ cups of the reserved broth over the rice.

Steam the rice
Cover the pot tightly and cook on very low heat for 20 minutes so the rice finishes cooking and absorbs the flavors.

Add topping and serve
Place the caramelized carrots and raisins on top of the rice and sprinkle with nuts before serving.