Heat 1/2 cup oil, add 2 medium sliced onions and fry it till it becomes brown from the edges. Add garlic and all spices mentioned above and fry for a minute.

Add meat and fry thoroughly for 5-8 minutes, for chicken fry for 2-3 minutes. Add 4 glasses of water and cook on medium heat with closed lid till the meat is tender or give pressure if you like.

Take the meat out of the water and keep it separately. Strain the water (Yukni) and throw away the spices.

In a pot, heat oil and fry 1 medium onion till it becomes brown, add meat in it and fry for a minute, set it aside.

In a wok,  fry shredded carrots for few minutes till its soft, add 1 tablespoon sugar in it and fry again. Set it aside.

In the same wok fry raisins for a minute till it swells. Set it aside.

You can also fry cashews pistachios and slivered almonds whatever dry fruit you like. Set it aside.

In a pot, heat 2 tbs sugar with 1 tbs water and cook it till the sugar dissolves and becomes light amber. Measure the Yukhni and add less than double Yukhni in it, if Yukhni is less add more water and bring it to boil.

When the Yukhni boils, add already soaked rice and cooked till tender.

When rice are tender and water is almost evaporated, Take half of the rice out. Add a layer of meat with onions in it and put the rest of the rice back and top it up with all the garnish and give Dam for 10 minutes (cover the lid with a cloth or foil and put the lid on the pot with a very low flame).

If you do not want to add garnishing inside the pot, you can top them later as well.

If you want to make it simple, skip the step 4 of frying the meat again with onions.

No matter how tempted you feel to use Garam Masala (All spice), I wouldn’t recommend it because it gives the pulao a desi flavor. Kabuli pulao has different taste and its sweet on the tongue not warm like Desi Pulao.