Mutton Qabili Pulao (Eid Special)

Ingredients

• 15562½ g mutton
• 20¾ kg basmati rice · soaked for 30-40 mins
• 83 sliced onions
• 10⅜ tsp cumin seeds
• 10⅜ tsp black cumin · shah zeera
• 20¾ tsp whole cumin seeds
• 83 green cardamoms
• 20¾ black cardamom
• 1-2 cinnamon sticks
• 6-8 black peppercorns
• 4-5 cloves
• Salt to taste
• 10-12 cups water
• 41½ carrots · julienned
• 62¼ tbsp raisins
• 62¼ 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.