Qabli Pulao

Ingredients

• 10¾ kg beef
• 10¾ sliced onion
• 10¾ tsp whole garam masala · sabut garam masala
• 10¾ tbsp ginger-garlic paste
• 5⅜ tbsp salt · or to taste
• 107½ cups water
• 10¾ tbsp oil · for raisins/almonds
• 21½ tbsp sugar · for carrots
• 2-3 carrots · julienned
• 21½ tbsp raisins
• 21½ tbsp almonds
• 21½ medium onions, sliced · for rice base
• 21½ medium tomatoes · cubed
• 32¼ cups rice · soaked for 30 minutes
• 10¾ tbsp ground garam masala + green cardamom powder

Instructions

1. In a pressure cooker, add sliced onion and fry until light brown.
2. Add whole garam masala, ginger-garlic paste, salt, beef, and water. Pressure cook for 35 minutes until beef is tender.
3. In 1 tbsp oil, lightly fry raisins and almonds. Remove and set aside.
4. Add carrots to the same pan with 2 tbsp sugar, stir-fry for 2 minutes, and set aside.
5. Grind all garam masala with green cardamom.
6. In a large pot, fry sliced onions until light golden brown. Add boiled beef and cubed tomatoes. Cover and cook for 2 minutes.
7. Add beef stock (add extra water if needed). Mix in ground garam masala.
8. Add soaked rice and cook until water reduces.
9. Top with fried almonds, carrots, and raisins. Cover and steam (dum) for 15 minutes on low flame.