In
INGREDIENTS
Basmati
rice 3 cups
Olive oil
1/2 cup
Stewing
lamb or beef, cubed 2 pounds
Onions,
thinly sliced 2
Garlic,
minced 3 or 4
Cinnamon 1 stick
Cardamom
pods 8 to 10
Cumin
seeds 2 teaspoons
Whole
cloves 6 to 8
Stock or
water 2 or 3 cups
Salt and
pepper to taste
Carrots,
peeled and cut into matchsticks or shredded 3
Sugar 1/4 cup
Raisins,
soaked in water and drained 1/2 cup
Ground
cardamom 1 teaspoon
Salt to taste
Sliced
almonds, toasted 1/2 cup
Garam
masala 2 teaspoons
Wash and
drain the rice in 2 or 3 changes of water in a big basin. Cover with extra
water and leave the rice to soak for 1 to 2 hours.
In a
large, heavy-bottomed saucepan, heat 1/4 cup of the oil over medium heat and
brown the beef on both sides, working in batches. Place the meat on a platter
and put it aside.
Add the
onions to the heated oil and cook until soft and cooked thoroughly, 4 to 5
minutes. Next, add the garlic and entire spices and cook for another minute.
Transfer
the meat to the saucepan, add the stock or water, and season with salt and
pepper to taste. Bring to the boil, and lower to low heat, cover, and leave
to cook for 1 1/2 hours, or until the beef is fork-tender.
Set aside
the meat, onions, and spices from the cooking soup, conserving the liquid.
In a
saute pan or big saucepan, heat the remaining 1/4 cup oil over medium heat. Add
the carrots and cook for 1 to 2 minutes, or until softened. Mix in the sugar
and cook for 1 or 2 minutes longer to softly caramelize the sugar, being
careful not to burn it.
Take the
pan off the heat and carefully whisk in 1 cup of the saved broth. Set aside
after stirring in the raisins, cardamom, and salt to taste.
Bring a
large saucepan of salted water to a boil over high heat. Strain the rice and
add it to the boiling water. Bring the water back to a boil and cook the rice
for 3 to 4 minutes. Then, drain the rice and pour it into a large mixing basin,
removing the water.
Lightly
brush the interior of a big ovenproof pot with a cover with oil or grease.
Combine the leftover broth and the leftover rice in a mixing bowl. Distribute
half of the rice evenly to the bottom of the oiled cooker. Evenly distribute
the saved meat and onions over the rice. Arrange the carrots and raisins on top
of the meat. Lastly, spread down the leftover rice over the other ingredients
in the saucepan.
Poke four
or five holes through the pot's bottom with the handle of a wooden spoon. Such
pores allow excess moisture to drain from the rice, preventing it from becoming
soggy. Using a clean kitchen towel, cover the top of the saucepan. It thus
prevents condensed steam from leaking onto the rice. Lastly, place a
tight-fitting cover on top of the pot and fold the excess towel over the lid.
Heat the
saucepan on medium-high for 3 to 5 minutes. Reduce the heat to low and
gradually simmer for 15 to 20 minutes. Remove the saucepan from the heat and
set it aside for 10 minutes, wrapped.
With a
big fork, gently combine the rice and meat. Arrange the pulao on a wide serving
plate and top with the toasted almonds and garam masala. Serve hot.
Varieties
Meats:
You may use stewing beef instead of lamb. Use diced chicken breast or thigh
meat for a lighter meal. The chicken will not need to cook for as long to get soft.
Use
golden raisins, a blend of golden and black raisins, or dried apricots.
Pistachios
or a combination of pistachios and almonds can be used as nuts.
How to
Toast Nuts: Over medium heat, heat an ungreased saute pan or skillet. Stir in
the nuts until they are just toasted and provide a pleasant scent. Remove to a
dish quickly to avoid over-browning and put aside to cool. Spread the nuts on a
baking sheet and toast them in a 400° oven.
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