Qabli Pulao

Ingredients

• 21¾ kg beef
• 21¾ sliced onion
• 21¾ tsp whole garam masala · sabut garam masala
• 21¾ tbsp ginger-garlic paste
• 10⅞ tbsp salt · or to taste
• 217½ cups water
• 21¾ tbsp oil · for raisins/almonds
• 43½ tbsp sugar · for carrots
• 2-3 carrots · julienned
• 43½ tbsp raisins
• 43½ tbsp almonds
• 43½ medium onions, sliced · for rice base
• 43½ medium tomatoes · cubed
• 65¼ cups rice · soaked for 30 minutes
• 21¾ 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.