In a large pot or Dutch oven, heat neutral oil over medium heat. Add the finely chopped yellow onions and sauté until they are golden brown, which can take 8–10 minutes. Stir frequently to prevent burning. If you prefer, you can skip the onions, but they add depth to the broth.

Add the minced garlic, cumin seeds, black and green cardamom pods, cinnamon sticks, bay leaf, whole cloves, and black peppercorns. Sauté the spices for 1–2 minutes until aromatic.

Add the lamb shanks or bone-in lamb pieces to the pot. Brown the meat on all sides to seal in the juices. This step is crucial for developing flavor.

Pour in 6-8 cups of water and add salt. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the lamb is tender and the broth is rich and flavorful. Skim off any foam or impurities that rise to the surface during cooking.

Once the lamb is cooked, remove the meat and set it aside. Strain the broth through a fine sieve to remove the spices and aromatics, ensuring a clear and flavorful stock. You can discard the onions and whole spices. Keep the broth warm for cooking the rice.

In a medium skillet or frying pan, heat oil over medium heat.

Add the thinly sliced carrots to the pan and sauté for 5 minutes, stirring frequently, until they soften slightly and start to caramelize.

Add the sultanas or raisins to the pan. Cook for another 2–3 minutes, allowing the raisins to plump up.

Sprinkle the granulated sugar over the carrots and raisins. Stir well to coat evenly. Continue to cook for another 2–3 minutes until the sugar dissolves and creates a light glaze.

Add in the chopped pistachios or almonds. Mix well, and let it heat up for 30 seconds to 1 minute.

Remove the carrot and raisin mixture from the heat and set it aside. Wrap it up into a pocket made from aluminum foil. This mixture will be used as the final topping for the Kabuli Pulao.

In a large, heavy-bottomed pot or a wide saucepan, heat neutral oil over medium heat. Add the sliced yellow onions and cumin seeds and cook until they are golden brown, stirring frequently. This can take 8–10 minutes. The darker you cook the onions, the darker the rice will get.

Add the lamb pieces, and sear them to get some browning on all sides.

Bring the rice and broth to a boil. Once the rice is boiling and the water is touching the surface of the rice, place the sealed pocket of carrots and raisins on top, then reduce the heat to low. Cover the pot tightly with a lid and cook for 15–20 minutes, or until the rice is tender and the liquid is absorbed. Avoid stirring during this process to prevent breaking the rice grains.