Cover the rice with cold water and let it soak for 1-2 hours.
Parry the meat and cut into approx. 5 cm cubes.
Mix the cardamom, pepper, garam masala and salt in the warm water.
Fry the onions in half of the oil while stirring. Add the meat and fry well all over. Deglaze with the spice mixture, bring to the boil and cover over a medium heat for 1 hour. Skim off again and again.
Raisins stalked. Clean the carrots, cut lengthways into thin slices, then into narrow strips. Soak the pistachios in hot water for 15 minutes and cut in half lengthways.
Heat the rest of the oil, heat the raisins, stirring constantly, until they are plump and round. Lift out and transfer to a large plate. In the same oil, fry the carrot strips with the sugar for 3-4 minutes while stirring, remove and also put on the plate. Finally, briefly toast the almonds and pistachios and place on the plate.
Lift the meat out of the broth and cover it and keep it warm. Pour the stock through a fine sieve into a large saucepan and bring to the boil. Add the drained rice and cook covered over medium heat until the broth has been absorbed (the rice will then begin to crackle gently). Use the handle of a wooden spoon to press several chimneys into the rice so that the steam can escape.
Place the meat, raisins, carrots and almond mixture side by side on top of the rice. Wrap the lid of the pot with a kitchen towel and cover the pot with it. Heat at a very low temperature for another 20-30 minutes.
Lift the raisins, carrots and almond mixture out of the pot. Place the pieces of meat on a large, preheated serving platter and cover with the rice. Scatter raisins, almond mixture and carrot strips on top and serve with e.g. Boranie badendschan (recipe in my profile).
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