In a cauldron, sear sliced onions in very hot oil until reddish-brown. Then add carrot strips and cook until golden. Stir in water, salt, and spices and bring to a boil. Pick through raisins and clean in warm water, then add to cauldron. Add rice and more water, just 1-1.5 cm above surface of rice. Cook uncovered until water evaporates. Cover and cook on low heat 20-25 minutes or until done.