In a large heavy-bottomed pot, heat 1/3 cup (80 ml) of the oil over medium low heat until it begins to shimmer. Add the onion and fry for 7 to 10 minutes until an even golden brown. Add the garlic paste and ginger paste and cook for 30 seconds to 1 minute, stirring continually, until the mixture stops smelling raw.
Increase the heat to high and add the beef. Season with 1 1/2 teaspoons of the salt, the coriander, chili powder, and garam masala. Sear on high heat for 3 to 5 minutes, or until the beef is no longer pink. Pour in 6 cups (1.4 L) water, cover the pot with a tight-fitting lid, and bring to a gentle simmer. Cook the beef for 1 to 11/2 hours until tender.
With a slotted spoon, remove the beef from the pot. Strain the broth over a heatproof bowl and reserve about 4 cups (960 ml).
In the same pot over medium heat, combine the reserved broth and rice and bring to a simmer. Season with the remaining 1 1/2 teaspoons salt and the cardamom and let cook for about 10 minutes, until the water has boiled out.
With a large spoon, create a well in the center of the rice and add the strained beef. Top the meat with the surrounding rice and cover the pot with a tight-fitting lid. Turn the heat to the lowest setting possible and let the pulao steam for at least 10 to 12 minutes until fluffy.
In a medium skillet, heat the remaining oil (about 2 1/2 tablespoons) until it begins to shimmer. Add the carrot and fry on medium heat for 5 minutes until it softens. Stir in the raisins and cook for about 3 minutes until they are plump. Stir in the sugar and almonds.
Transfer the pulao to a large serving platter and fluff with a fork. Top with the sweetened carrots, raisins, and almonds.