Qabeli pilau (or pilaf)

Chop 2 onions and 3 cloves garlic and saute in small quantity vegetable oil. Add two lb. of lamb meat with bones in big chunks, keep turning until meat changes colour. Cover with water, adding 2 bay leaves, 3 piece of black cardamom, 3 cloves, black pepper, 1 stick of cinnamon, salt to taste. Boil on low heat until meat is tender.  
Wash desired amount of Basmati rice (about 3 cups for the specified amount of meat and garnishes), soak it in water for about an hour, drain. Fry 3 chopped onions and 4 garlic cloves until moderately brown. Add rice and 3 bay leaves and fry another minute or two.  
Remove meat from broth and keep warm. Strain broth. Add required amount of hot broth to rice (if broth is not sufficient, add some more water), add 4 pods of black cardamom, a handful of peppercorns, 3 sticks of cinnamon, 5 cloves, salt if required, bring to boil and cook on slow heat until rice is done. Let stand covered a few more minutes.  
Meanwhile steam (or lightly boil) about 1 lb of carrots cut into thin strips until they start to soften. Drain and fry in 2 tb sp. of vegetable oil on low heat, adding 1/2 cup raisins and 1/2 cup blanched almonds. Fry until raisins look all puffed up and golden.  
Place meat on platter or individual plates and cover with a mound of pilaf. Garnish with the carrot strips, raisins and almonds.  
The original Qabeli pilaf is prepared with a great amount of sheep's fat, a necessary source of energy for people living a very frugal life. I prefer to use vegetable oil, and only as much as necessary, in my version of the dish, as I don't need those extra calories. :)  
This dish is the Afghani staple, meaning one could eat it at every roadside inn when passing through the country. In poorer places, or when times were worse a usual, Qabeli pilaf was sometimes served without any toppings. Customary accompaniments used to be served in doll-size plates, and included 2 spoonfuls of spinach, 3 spoonfuls of yellow lentils and two or three tiny meatballs with three small pieces of potato. Some yoghourt and a "salad" which usually consisted of a saucer filled with sliced onions could be ordered separately. Tough luck for those who didn't like pilaf every day; except for fried eggs or boiled meat with bread, there usually was nothing else available.  
As to the preparation, I never actually saw how the dish was prepared, but doing it as described, the result is convincing.  
PS I always thought the dish was named "Kabuli pilaf", after the Afghan capital. Through the Internet I found out that I was wrong.