Qabli Pulao

Ingredients

• 24¾ kg beef
• 24¾ sliced onion
• 24¾ tsp whole garam masala · sabut garam masala
• 24¾ tbsp ginger-garlic paste
• 12⅜ tbsp salt · or to taste
• 247½ cups water
• 24¾ tbsp oil · for raisins/almonds
• 49½ tbsp sugar · for carrots
• 2-3 carrots · julienned
• 49½ tbsp raisins
• 49½ tbsp almonds
• 49½ medium onions, sliced · for rice base
• 49½ medium tomatoes · cubed
• 74¼ cups rice · soaked for 30 minutes
• 24¾ 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.