Beside its delicious taste, it's easy to make, either with meat or by just using meat broth. The color of the rice deepened on the amount of the onion.

　　To Serve:

• Heat the oil in a saucepan, add the onion, saute until brown, do not burn.
• Add the meat, chili, mix then add water (3-4 cups), cook for 11 / 2 hours.
• Soak the rice for 30 minutes and drain.
• Fry the almond to golden brown, remove with slotted spoon, fry the raisons until buffs, remove, then fry shredded carrots.
• Make sure that you have about 21/2 cups of stock, add the rice, carrots, almond, raisons, and the cumin seeds, bring to boil until most of the liquid absorbed, fluff the rice with a fork, reduce the heat to low, cover, cook for 20 minutes.
• For best result, when most of the water got absorbed, fluff with fork, cover tightly, and then cook the rice in low heated oven until it's done. (4-5 serving)