Preparing: Rinse the rice thoroughly with running water to remove excess starch. Cut the lamb into small pieces and the carrot into small chunks. Gather the rest of the ingredients ready.

Cook: Heat cooking oil over medium-high heat in a large Dutch oven or an unstick large saucepan. Stir fry the sliced onion, green onions, and fresh ginger slices until fragrant. Add the lamb pieces and cook until browned or the lamb is cooked through.

Add the carrot chunks: In the same skillet, add the chopped carrot and sauté until soft, about 5-7 minutes.

Add the spices: Add the cummin seeds and the salt. Stir for about 1 minute until the cummin releases its aroma. Stir to combine all the ingredients thoroughly.

Add the raisins, rice, and water: Add the uncooked rice and raisins to the lamb mixture and stir well to combine. Pour in the water or chicken broth and bring to a boil.

Add the light soy sauce: Add the light soy sauce to the rice mixture and stir until combined.

Simmering: Once boiling, reduce the heat to low. Cover with a tight-fitting lid and let it simmer on low heat until the rice is cooked through and absorbed all the liquid, about 20-25 minutes.

Fluffing the rice: Remove the skillet from the heat and let it sit, covered, for about 10 minutes to allow the rice to rest and become fluffy.

Garnishing: Uncover and fluff the rice with a fork. Garnish with fresh cilantro or any fresh herbs.