Easy Kabuli Pulao

Ingredients

• 2 cup sela rice (Soaked for 1½–2 hours; the source also refers to these as 2 mugs.)
• 1 kg beef (Cut into pieces suitable for the pressure cooker.)
• 1 onion (Medium onion for the yakhni.)
• 1 garlic (One whole bulb.)
• ginger (A small piece for the yakhni.)
• 1 tbsp salt (For the yakhni.)
• 10 whole black peppercorns (Use 10–12 peppercorns.)
• carom seeds (A pinch; written as “Caron seeds” in the source.)
• 5 cloves (Use 5–6 whole cloves.)
• 1 tbsp cumin seeds (For the yakhni.)
• 4 cup water (Use 4–5 mugs of water for the yakhni.)
• cooking oil (For frying the sliced onion and sautéing the meat; amount not specified.)
• 1 onion (Thinly sliced for frying.)
• 2 tsp salt (Added while sautéing the meat.)
• 2 tsp coriander powder (For seasoning the meat.)
• 0.5 tsp ginger (Crushed; added while sautéing the meat.)
• 1 carrot (Cut into fine strips; quantity inferred from the transcript, which says one carrot.)
• raisins (For caramelizing with the carrots; amount not specified.)
• 1 tbsp cooking oil (For stir-frying the carrots and raisins.)
• 2 tbsp white sugar (Cooked with the carrots and raisins until melted and caramelized.)
• black pepper (A pinch, sprinkled over the rice.)
• garam masala (A pinch, sprinkled over the rice; exact amount not specified.)

Steps

1. 1

   Soak the sela rice in water for 1½–2 hours.

2. 2

   Place the beef, medium onion, whole garlic bulb, small piece of ginger, 1 tablespoon salt, whole black peppercorns, carom seeds, cloves, cumin seeds, and 4–5 mugs of water in a pressure cooker.

3. 3

   Cook under pressure for 13–15 minutes, or until the beef is tender and well cooked.

4. 4

   Remove the beef from the yakhni and strain the remaining broth, removing the whole spices and aromatics.

5. 5

   Heat oil in a pan. Add the thinly sliced onion and fry until golden brown.

6. 6

   Add the cooked beef pieces, 2 teaspoons salt, coriander powder, crushed ginger, and garam masala, as stated in the transcript, and sauté until the meat is golden. The written description lists salt, coriander powder, and ginger but does not list a quantity for this garam masala addition.

7. 7

   Pour in 3 mugs of strained yakhni—about 1½ mugs of broth per mug of soaked rice—and bring it to a boil.

8. 8

   When the yakhni is boiling, add the soaked rice. Cook until the broth is nearly absorbed and only a small amount remains around the rice.

9. 9

   In a separate pan, heat 1 tablespoon oil. Add the carrots, raisins, and white sugar.

10. 10

    Stir-fry the carrots and raisins for about 6–8 minutes, until the sugar melts and caramelizes around them.

11. 11

    Sprinkle the caramelized carrots and raisins, a pinch of black pepper, and garam masala over the rice.

12. 12

    Cover the rice and cook on steam, or dum, for another 13–15 minutes.

13. 13

    Turn off the stove and leave the rice covered for 5 more minutes.

14. 14

    Open the lid and gently mix the rice before serving hot.

Notes

The source does not specify the amount of oil used for frying the onion and sautéing the beef, or the quantity of raisins, black pepper, and garam masala. The transcript mentions garam masala while sautéing the meat in addition to the final sprinkling. “Caron seeds” was interpreted as carom seeds/ajwain. Use the stated broth ratio and adjust only as needed because the source gives a range of 4–5 mugs of water for the initial yakhni.

Nutrition per serving

• main course
• South Asian
• Pakistani
• pulao
• beef
• pressure-cooked
• steamed
• sweet-savory