Kabuli Pulao
Ingredients for Kabuli Pulao
For Meat stock
1/2 cup oil
1 large onion (sliced)
Ginger/Garlic paste 2 tbsp
2 lbs meat (7-8 medium-sized pieces of beef or mutton) with bones.
Water 4-5 cups (later reduced to 2 cups only)
Salt to taste (or 1 tbsp)
1 cube of Knorr beef-flavored (optional)
2 tbsp sugar (could be brown or white)
1/2 tsp garam masala powder
1/2 tsp green cardamom powder
For Meat frying
1/4 cup of cooking oil
1 small onion sliced
Previously boiled meat pieces separated from your stock.
For Rice
3 cups of basmati rice (parboiled).
For Garnishing
1/2 tsp garam masala powder
1 tsp green cardamom powder
1 cup Carrots julienne cut
1/2 cup large black raisins
2 tbsp sugar (could be brown or white)
1 tbsp of oil for sautéing
Method
In half cup of warm oil, fry 1 large sliced onion for 2 mins, add ginger/garlic paste and fry. Add meat pieces and fry until discolored. Add water, salt, and cube. Let this cook until the meat is tender & water is reduced to 2 cups.
Once the meat is tender, separate your meat, set aside. Now, strain the meat stock (removing the bits and pieces of cooked onion and ginger garlic). Set this strained stock aside.
Prepare your parboiled white rice and set aside.
In a saucepan, caramelize 2 tbsp sugar on low heat, add the strained meat stock + 1/2 tsp garam masala powder + 1/2 tsp cardamom powder, stir and cook for 2 mins, set aside.
Take a separate saucepan, sauté one small sliced onion, add boiled meat and fry until it turns slightly golden in color.
In another pan, sauté julienne carrots, add 2 tbsp sugar, toss and turn until sugar is dissolved. Add raisins, stir for 30 seconds then set aside.
Layer a large wok with the first layer as your parboiled rice, second, gently pour with a spoon your meat stock over the rice, sprinkle over 1/2 tsp of garam masala powder and 1 tsp of cardamom powder, put fried meat on the rice, garnish with already sautéed carrots and raisins, add blanched almonds if you like. Cover and simmer for 15 mins.
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