Start by rinsing the basmati rice under cold water until the water runs clear.

In a large pot, heat the vegetable oil over medium heat and add the chopped onions. Cook until they are golden brown.

Add the cubed lamb or beef to the pot and cook until browned on all sides.

Stir in the minced garlic, cumin, coriander, turmeric, black pepper, and salt.

Add the rinsed rice to the pot and gently stir to coat the grains with the oil and spices.

Pour in the water or broth, making sure the rice is fully submerged.

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for about 30 minutes or until the rice is fully cooked and the liquid is absorbed.

Once cooked, remove the pot from heat and fluff the rice with a fork. Stir in the raisins and slivered almonds.

Let the pulao sit covered for about 10 minutes before serving to enhance the flavors.