Qabli Pulao

Ingredients

• 22¼ kg beef
• 22¼ sliced onion
• 22¼ tsp whole garam masala · sabut garam masala
• 22¼ tbsp ginger-garlic paste
• 11⅛ tbsp salt · or to taste
• 222½ cups water
• 22¼ tbsp oil · for raisins/almonds
• 44½ tbsp sugar · for carrots
• 2-3 carrots · julienned
• 44½ tbsp raisins
• 44½ tbsp almonds
• 44½ medium onions, sliced · for rice base
• 44½ medium tomatoes · cubed
• 66¾ cups rice · soaked for 30 minutes
• 22¼ 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.