This is a dish which I first tasted when I was in Islamabad, some family day out it was I guess, it was a dish which my uncle ordered for us kids as it was not much spicy.
I am a fan of this one still today until I thought to actually try to cook it my self. you may find the recipe for qabel’i palao all over the inept. But what exactly makes this version stand out is the spice blend Qabel’i spice mix (which is equal parts of cinnamon, cardamom, clove, cumin).

Step 1: Ingredients

500 grams rice
500 grams meat (beef/lamb )
1/2 cup oil
1 medium onion
1/2 tb qabel'i spice mix
Hand full raisins
1 carrot

Step 2: Fry Fry Fry

Heat 1/4 cup vegetable oil/fat in a saucepan. Add 1 tbsp. sugar
add the cut up carrots and simmer until tender.
Remove carrots from fat, add 1 cup dark, seedless raisins, and cook until they swell up.

Step 3: Making the Broth

Heat 1/4 cup vegetable oil in a pressure cooker. Add 1 medium onion, and fry until lightly browned.
This is a crucial step, you need to. Make sure your onions don’t burn, meat tenderise well.
Add 500grams of beef or lamb, cut in 1 inch cubes, and brown.

Add 2 cups water, 1 tsp. salt and 1 1/2 tsp Qabel’i mixed spices. Cover and simmer, or cook under pressure until the meat is tender.
Remove the meat and set aside - save the juice for cooking the rice.
To cook the rice, boil the meat juice and add 500grams long grain rice, 1 1/2 tsp salt, and sufficient water to bring the liquid 2 inches above the rice. Cook the rice as your rice brand instructs you.

Step 4:

Remove carrots from fat, add 1 cup dark, seedless raisins, and cook until they swell up.
Put meat and rice in a large casserole, cover and set in a 300 degree Fahrenheit oven for 20-30 minutes.