Qabli Pulao

Ingredients

• 23¼ kg beef
• 23¼ sliced onion
• 23¼ tsp whole garam masala · sabut garam masala
• 23¼ tbsp ginger-garlic paste
• 11⅝ tbsp salt · or to taste
• 232½ cups water
• 23¼ tbsp oil · for raisins/almonds
• 46½ tbsp sugar · for carrots
• 2-3 carrots · julienned
• 46½ tbsp raisins
• 46½ tbsp almonds
• 46½ medium onions, sliced · for rice base
• 46½ medium tomatoes · cubed
• 69¾ cups rice · soaked for 30 minutes
• 23¼ 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.