This bejeweled beef pulao was brought to Pakistan by Afghan refugees during the Soviet invasion of Afghanistan. The dish achieved national popularity and is now a beloved staple even at Pakistani weddings in Peshawar. Thanks to the inclusion of cardamom powder and the sweetened topping of fried carrots, raisins, and almonds, the pulao has a slight tinge of sweetness, making it the perfect complement to smoky beef Chapli Kebabs and a tart vinegar-based green chutney. This pulao is best prepared with sella basmati rice, which is available in most South Asian grocery stores.