Kabuli Pulao, Afghan Rice

Prepare the Rice and Spices
1 Wash the rice thoroughly until the water runs clear, then soak it in water for about [timer minutes=30]30 minutes[/timer]. Drain and set aside.
2 In a spice grinder, blend all the whole spices into a fine powder and set aside.
Cook the Onions and Lamb
4 In a large, heavy-bottomed casserole pot, heat ¼ cup oil over medium-high heat. Add the sliced onions and a pinch of salt. Sauté until the onions are light golden brown and crispy, stirring occasionally for about [timer minutes=15]15 minutes[/timer]. Remove onions and transfer them to a plate (or push to the side if using a wide pot).
5 Place the lamb pieces in the center of the pot, increase the heat to high, and sear the meat on both sides for about [timer minutes=5]5 minutes[/timer]. Drizzle more oil if needed for browning.
6 Combine the onions with the meat. Add grated garlic and stir until aromatic, about [timer minutes=1]1 minute[/timer]. Add 2 teaspoons of ground spices, 1 teaspoon of salt, black pepper, and water. Bring to a rolling boil, reduce heat to low-medium, and simmer for [timer minutes=60]1 to 1½ hours[/timer] until the meat is fork-tender. (Cooking time may vary; check doneness and adjust as needed.)
Prepare the Toppings
8 In a non-stick skillet, heat 1 teaspoon of oil over medium-high heat. Add almonds and roast until light tan and aromatic, about [timer minutes=5]5-6 minutes[/timer]. Transfer to a plate.
9 In the same skillet, add the soaked raisins. Cook until plump, about [timer minutes=1]1-2 minutes[/timer]. Transfer to the plate.
10 Heat the remaining oil in the skillet and sauté the shredded carrots until tender-crisp, stirring occasionally, about [timer minutes=6]6-8 minutes[/timer]. Transfer to the plate. (Cover briefly if needed to cook the carrots evenly.)
Make the Caramel Sauce
12 In the same skillet, add sugar and heat over medium until caramelized but not burnt. Add ¼ cup of water and let the caramelized sugar melt into a caramel brown liquid. Set aside.
Assemble and Cook the Pulao
14 Once the meat is cooked, transfer the pieces to a plate. Pour the stock into a measuring cup, returning 3 cups of stock to the casserole pot. Check the seasoning and adjust the salt; the stock should taste slightly salty.
15 Add the drained rice to the pot and bring to a boil. Reduce the heat to low, place the meat pieces on top, and sprinkle the remaining ground spices over the top. Cover with a lid and let it simmer until all the stock is absorbed—about [timer minutes=10]10 minutes[/timer].
16 Once the stock is absorbed, drizzle the caramel sauce over the rice. Scatter about ¾ of the cooked shredded carrots and raisins on top. Cover and continue cooking until the rice is fully cooked and fluffy, steam builds up, an additional [timer minutes=5]5-10 minutes[/timer].
Final Touches
18 Once done, remove the pot from the heat and let it rest for a few minutes before serving. Fluff the rice with a fork and garnish with the remaining carrots, raisins, and roasted almonds.