Rinse the Basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

In a bowl, mix the yogurt, minced garlic, cumin, cardamom, cinnamon, salt, and pepper. Add the lamb or beef chunks to the marinade, ensuring they are well coated. Let the meat marinate for at least 1 hour (overnight for richer flavor) in the refrigerator.

In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they turn golden brown.

Add the marinated meat and cook until it is browned on all sides.

Pour in enough water to cover the meat, bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until the meat is tender.

In a separate pan, sauté the julienned carrots until slightly softened. Add the raisins and continue to sauté for another minute.

In a large pot, layer half of the partially cooked rice, followed by the carrot-raisin mixture, and then the remaining rice.

Pour the meat and its cooking juices over the layered rice.

Cover the pot with a tightly fitting lid and cook over low heat for an additional 20 minutes, allowing the flavors to meld and the rice to steam to perfection.

In a small pan, lightly toast the slivered almonds or pistachios until golden.

Serve the Kabuli Palaw on a large platter, garnished with the toasted almonds or pistachios on top.