Mutton Qabili Pulao (Eid Special)

Ingredients

• 2625 g mutton
• 3½ kg basmati rice · soaked for 30-40 mins
• 14 sliced onions
• 1¾ tsp cumin seeds
• 1¾ tsp black cumin · shah zeera
• 3½ tsp whole cumin seeds
• 14 green cardamoms
• 3½ black cardamom
• 1-2 cinnamon sticks
• 6-8 black peppercorns
• 4-5 cloves
• Salt to taste
• 10-12 cups water
• 7 carrots · julienned
• 10½ tbsp raisins
• 10½ tbsp almonds · sliced
• Oil as required

Instructions

1. Step 1, Cook the Mutton.
2. In a pressure cooker, add 1 sliced onion and sauté until golden brown.
3. Add cumin seeds, black peppercorns, cloves, and cinnamon sticks.
4. Add mutton and salt.
5. Pour in 10-12 cups of water.
6. Pressure cook for about 25 minutes until the meat is tender.
7. Separate the mutton and reserve the stock.
8. Step 2, Prepare the Base.
9. In a separate pan, fry remaining sliced onions until golden brown.
10. Add the boiled mutton and some of the reserved stock.
11. Step 3, Prepare the Masala.
12. Grind together: 1 tsp cumin seeds, ½ tsp black cumin (shah zeera), green cardamoms, black cardamom, cinnamon, cloves and black peppercorns.
13. Add this ground masala into the mutton mixture and mix well.
14. Step 4, Add Rice.
15. Add soaked rice into the pan.
16. Pour enough mutton stock to cook the rice.
17. Cook until water reduces to about 80% absorbed.
18. Step 5, Final Dum (Steaming)
19. Add carrots, raisins, and almonds on top.
20. Cover and steam (dum) on low heat for 15 minutes.