Beef Kabuli Pulao ( Afghani Pulao ) Recipe By Hands Taste

Beef Kabuli Pulao ( Afghani Pulao ) Recipe By Hands Taste
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Sure, here's an adjusted recipe for Beef Kabuli Pulao for 2 kg of beef:
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Ingredients:
- 4 cups Basmati rice, washed and soaked for 30 minutes
- 2 kg beef, cut into cubes
- 4 onions, thinly sliced
- 1 cup cooking oil or ghee
- 1 cup raisins
- 1 cup sliced carrots
- 1 cup slivered almonds
- 1 cup yogurt
- 4-6 garlic cloves, minced
- 2 tablespoons ginger paste
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 8 cups water or beef broth
- Fresh cilantro or parsley for garnish
Instructions:
1. Prepare the Meat:
- Heat oil or ghee in a large pot over medium-high heat.
- Add sliced onions and cook until golden brown and caramelized. Remove half of the onions and set aside for garnish.
2. Cook the Beef:
- Add beef cubes to the remaining onions in the pot and brown them on all sides.
- Stir in garlic, ginger paste, and spices (coriander, cumin, cardamom, cloves, cinnamon). Cook for 1-2 minutes until fragrant.
3. Simmer:
- Pour in yogurt and cook for a few minutes, stirring constantly.
- Add water or beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender.
4. Prepare Rice:
- In a separate pot, bring 10 cups of water to a boil. Add soaked rice and cook until it's 70-80% done (still slightly firm in the center). Drain and set aside.
5. Layering:
- Preheat oven to 350°F (175°C).
- In a large baking dish or oven-safe pot, layer half of the par-cooked rice, followed by half of the cooked beef mixture.
- Sprinkle half of the raisins, carrots, and almonds over the beef.
- Repeat with another layer of rice, beef mixture, raisins, carrots, and almonds.
6. Bake:
- Cover the dish with aluminum foil or a lid and bake in the preheated oven for 40-50 minutes, or until the rice is fully cooked and fluffy.
7. Serve:
- Garnish with reserved caramelized onions and fresh cilantro or parsley.
- Serve hot with a side of yogurt or salad.
This recipe should serve a larger group or provide leftovers for later meals.
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