Namak Mandi Kabuli Pulao Recipe

Ingredients

• Boneless Beef (baghair hadi ka gaye ka gosht) 2kg Cut the beef in big pieces
• Basmati rice (wash and soaked for 30 minutes) 1.5kg
• Salt (namak) 2 and 1/2 teaspoon
• Water 3 liters
• Cumin (zeera) 2 tablespoon
• Black Cardamom (bari ilaichi) 2
• Carrots (gajar) 250 grams Julian cut
• Onion (piyaz) 5 medium cut in slices
• Tomato (tamatar) 3 medium chopped
• Resins (kishmish) 150 grams (soak in water)
• Ghee 250 grams for rice and 4 tablespoon for frying the carrots and raisins

Directions

1. 1

   For the first step we need to boil and make a stock of the beef. So for this purpose we will put the beef in a wide pot or pressure cooker, add cumin, black cardamom and salt in it along with 3 liters of water. The salt will be added in the stock and we will not add it in the rice. Cover the pan or pressure cooker and let the beef cook till tender. Pressure cooker will take about 20 minutes while in any other pot the beef will take about 2 hours to cook.

2. 2

   When the beef gets so much tender that you can easily break it with hand or spoon then the beef is cooked. Take the beef pieces out of stock as we will use both separately.

3. 3

   Now in a wide pan (pateela) add ghee and sliced onions. Fry the onion till they turn golden brown. Do not give more dark shade to the onions.

4. 4

   Then add chopped tomatoes in it, fry these and then cook till they get tender. If required add some beef stock that we already prepared so that tomatoes could come to a gravy consistency.

5. 5

   When masala is cooked a bit add boiled beef in it, fry the beef with masala well.

6. 6

   After 2-3 minutes of frying the beef and masala add beef stock in it. We required 2.5 liters of beef stock for the quantity of rice that we are using. (Taste the salt at this stage and adjust the quantity if you want to).

7. 7

   When the stock starts to boil, add the soaked and drained rice in it and give a mix. Let the rice cook on medium to high flame till the water almost dries out.

8. 8

   Meanwhile in a frying pan add ghee, then add carrots and raisins in it and fry on medium flame for about 1-2 minutes for enhanced flavors.

9. 9

   When the water is almost dried from rice, add the fried raisin and carrots in it.

10. 10

    Put a wet cloth over the pan, cover it and let the rice steam cook on very low flame for about 30-35 minutes.