Qabuli Pulao(Rice with carrots and raisins with lamb) rice cooked in a broth sauce
This recipe is basically from Afghan origin its known to be National dish.
Hyderabadi called Qabooli or Qububli :) it is also prepared using Bengal Lentils combined with different seasoning.
This recipe can be prepared in a vegetarian version for those who are vegetarian.
1 kg lamb or Chicken
3 cups Basmati Rice
1 tbsp tomatoes puree
2 Carrots paste -( grind the carrot)
1/2 Cup Raisins
2 tbsp meat tenderizer powder(or you can use raw papaya grind and mix 2 tbsp into the meat)
1 tbsp ginger and garlic paste
1 tbsp garam masala
½ tbsp Black Pepper powder
1 tbsp caraway seeds (shah zeera)
3-4 Black pepper corn
1-2 Cinnamon Stick
Salt to taste
1 cup oil
Seasoning & Garnish
1 cup fried Shredded Carrots
1/2 Cup fried raisins
¼ tbsp Roasted Almonds, Pistachios and Cashew nuts.
Wash the rice and soak it in surplus water for about 1/2 hour.
Clean and wash the mutton pieces & drain thoroughly.
In a pressure cook add the meat ,then add ginger & garlic pastes, garam masala and leaves it for 3/4 whistles without adding too much of water,until the meat is tender.
In a large non-stick saucepan/Khadhai add oil at medium heat, add onions & stir until tender and translucent, then add ginger & garlic pastes, fry for 1 minute.
Add cinnamon stick, cardamom,black peppercorns Cloves and Let it splutter and fry.
Add the tender meat stir fry for few minutes until its crispy now add tomato puree stir for few seconds and carrot paste and salt , black Pepper powder, stir it and leave it until you see the oil is floating on the top well.
(Note : I prefer to pressure cook to save time you can add the raw mutton while preparing stir the mutton and add meat meat tenderizer powder(or you can use raw papaya grind and mix 2 tbsp into the meat) let it cook at low heat for 40 minutes till the meat is tender)
In a non-stick saucepan/Khadhai add oil at medium heat, Add the Shredded Carrots, saute till its smooth and soft and remove from the saucepan keep aside.
Now wash and add raisins saute till its plump and remove from the saucepan keep aside.
In a large cooking pot pour in water cloves,cardamom,cinnamon,caraway seeds and salt.
Let it come to boil ,add the drain rice give a stir and let the rice cook until its half done 2-3 minutes.
Drain the rice.
Then add the drain rice,meat broth slowly mix well
(Note: you can add a cups of water(as per the requirement)
Then spread evenly the shredded
carrot,raisins,toasted sliced almonds, pistachios, cashew.
The cover the vessel properly with the aluminium foil
so that no steams can escape so the nice steam formed inside.
Allow to cook at a medium heat,
for 10- 15 minutes and slowly cook it at a low heat,
until the liquid is absorbed.
Do not cook on a high heat,
simmer heat and cover the pan leave till done.
Remove pan from heat.