Kabuli Pulao

Preparation

1. Wash the rice gently until the water runs clear and soak for 30 minutes.
2. Add oil to a heavy bottomed pot. Add sliced onions and cook until the onions are golden brown.
3. Add meat pieces, along with the whole spices and ginger garlic paste and sear for 5 minutes.
4. Add salt, coriander powder, cumin powder, and turmeric powder and cook for 5 minutes until the meat gets a nice color and the spices are no longer raw. Add a few splashes of water if needed.
5. Add 5 cups of boiling water (OR 4 cups water + 1 cup beef broth). Cover and cook for approximately 1 hour until the meat is fork tender.
6. In the meanwhile, add two tablespoons of oil to a pan. Add shredded carrots with sugar and cook on medium heat for 5 minutes. Remove and set aside.
7. Add raisins in the same pan and fry for 2 minutes. Set aside.
8. Add almonds. Heat until they are toasted and light golden brown.
9. Remove meat pieces and strain the broth.
10. The broth should be clear.
11. Add a splash of oil to the same pot in which the meat was boiled. Add meat pieces and sauté for two minutes on medium-high heat. Add the soaked rice, then measure and add broth. For 3 cups of rice you will need 6 cups of liquid (broth + boiling water)
12. Sprinkle garam masala powder on top.
13. Cook on high heat till most of the water has evaporated.
14. Add the prepared carrots, raisins, and almonds (set a small amount aside for garnishing)
15. Add aluminum foil, cover and steam the rice on low heat for approx 20 minutes.
16. Serve hot with mixed salad, roasted tomato chutney, and a yogurt mint raita. Enjoy.