Afghani Mutton or Lamb Biryani

Methods/steps

Cut meat into large pieces and wash thoroughly under cold tap water. Place meat; cinnamon; cloves; salt; water; garlic and ginger in a large heavy based sauce pan. Bring to boil and skim off any scum that rises to the top. Reduce heat; cover and allow to boil gently for 40 to 45 minutes until the meat is tender. Meanwhile; put rice in a sieve and wash it thoroughly under running cold tap until water runs clear. Soak in plenty of water for 112 hours. Drain in a sieve and let it stand for a minute or two. Fry nuts; raisins and carrots separately in 2 tablespoons of oil in a small frying pan. keep aside. Heat oil in a large heavy based pan; add onion and while stirring frequently fry for 3-5 minutes. Add cinnamon stick; cloves; green cardamoms; cumin; meat and 6 cups of stock; add water if necessary to make 6 cups. Bring to boil and add rice to it. Carefully stir once. Cover and reduce heat to medium and cook for 7-10 minutes. Gently stir rice. (Do not stir to hard otherwise the rice will break.) Put a layer of carrot; raisins and pine nuts on the top of rice. Cover with a tight fitting lid; reduce heat to very low and allow to cook for another 7 - 10 minutes until rice is tender. Fluff up rice with a fork; then transfer it into to a heated serving dish.