Afghani Pulao with Lamb

Ingredients
2 cups parboiled basmati rice
4 lamb shanks/mutton shanks
3 carrots cut into julienne
½ cup raisins
½ cup almonds-blanched
1/2 tbs garlic paste/minced
1/2 tbs garam masala powder
1 tsp cumin powder
1/2 tsp cinnamon powder
2 medium onion chopped
? cup oil + three tablespoon to fry carrot, almonds & raisins
Salt to taste
1 tbs caster sugar to frying the carrots
4 cup hot water to make rice/according to the rice quality
Instructions
Wash and rinse the rice, Soak it in water and leave aside for at least 30 minutes.
In a large pot add oil and fry the onion until brown in color, then add in lamb shanks/mutton shanks along with minced garlic/garlic paste, salt & all spices and brown the meat well.
Add enough hot water, let the mixture simmer until the meat is cooked. When around ¼ cup water is left in the pan, remove the meat and keep aside.
Add three cups water to the pan, when it comes to a boil add the rice (this is the time to check if the sauce needs more salt.) Reduce heat to lowest, cover the pan tightly, and let it cook for until rice done.
Add 3 tbs oil to a frying pan and shallow fry raisins and almonds, remove the raisins & almonds from the pan, now add 1 tbs caster sugar and add carrot fry until tender.
Serving suggestions:
1- Dish the rice in a big plater, garnish with fried carrot , almond & raisins then place over meat.
2- Dish the rice in a big plater, place over meat, then garnish with fried carrots, raisins & almonds.