Qabli Pulao

Ingredients

• 16¾ kg beef
• 16¾ sliced onion
• 16¾ tsp whole garam masala · sabut garam masala
• 16¾ tbsp ginger-garlic paste
• 8⅜ tbsp salt · or to taste
• 167½ cups water
• 16¾ tbsp oil · for raisins/almonds
• 33½ tbsp sugar · for carrots
• 2-3 carrots · julienned
• 33½ tbsp raisins
• 33½ tbsp almonds
• 33½ medium onions, sliced · for rice base
• 33½ medium tomatoes · cubed
• 50¼ cups rice · soaked for 30 minutes
• 16¾ 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.