Heat oil in a pot and fry onions for 5-8 minutes until golden brown. Add lamb, raisins, cinnamon, allspice, pepper, cardamom and bay leaf. Cook until meat is golden brown.
Add rice, mix well with meat and spices, add MAGGI Chicken Stock and water, mix well, bring to a boil, cover and cook on low heat for 20-25 minutes or until rice is cooked.
Serve the rice on a serving plate; garnish with the fried nuts.
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