Method

1. In a heavy-bottomed pot over medium flame add mutton cubes, 4 garlic cloves, 1 inch ginger, 1 onion, 1 bay leaf, 2 black cardamoms, 1 tsp dried coriander seeds, 1 tsp salt and 850 ml water. Cover with the lid and let boil for 45-55 minutes or until the meat is completely tender.
2. Once the meat is soft turn off the heat. Remove and transfer cooked mutton in a bowl and set aside.
3. Strain the mutton broth in large bowl and reserve.
4. In a large bowl, wash and drain Laila’s Basmati rice in 2 or 3 changes of water.
5. Heat up 1/3 cup vegetable oil in a heavy pot over medium high heat and cook the shredded carrots for 2-3 minutes. Add in 1/4 cup of raisins and cook for an additional minute. Then transfer carrots and raisins on a plate and set aside.
6. In the hot oil add in sliced onion and saute for 2-3 minutes or until slightly brown. Add cooked mutton, 1 tsp cumin seeds, 1-1/2 tsp salt, 1 tsp ground black pepper and 1/2 tsp garam masala. Stir well over high heat for 3-5 minutes or until the meat is nice and brown.
7. Once browned pour in the reserved mutton stock. As soon as the liquid starts boiling add in the washed rice.
8. Cover with the lid and boil until the rice is 75% done, about 10-15 minutes.
9. Add the reserved carrots and raisins on top of the meat and rice. Cover pot with a tight lid.
10. Let steam for 5-7 minutes on low heat.
11. Serve warm.