Qabli Pulao

Ingredients

• 23¾ kg beef
• 23¾ sliced onion
• 23¾ tsp whole garam masala · sabut garam masala
• 23¾ tbsp ginger-garlic paste
• 11⅞ tbsp salt · or to taste
• 237½ cups water
• 23¾ tbsp oil · for raisins/almonds
• 47½ tbsp sugar · for carrots
• 2-3 carrots · julienned
• 47½ tbsp raisins
• 47½ tbsp almonds
• 47½ medium onions, sliced · for rice base
• 47½ medium tomatoes · cubed
• 71¼ cups rice · soaked for 30 minutes
• 23¾ 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.