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January 22, 2019 | Jumada Al-Awwal 16, 1440
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Meat Pulao
Meat Pulao - Main Dish - Recipes Ref: 177
Sr. Saira - Origin: Pakistan,India

Meat Stock:
1 1/2lb beef, lamb, veal, cut into 1" cubes, or whole chicken cut into pieces
6 cups water
3 small onions
1 1/2tsp salt (to taste)
2 small bay leaves
2"piece cinnamon stick
6 cloves
8 black peppercorns
3 cloves garlic
6 small green cardamom

3 cups Basmati rice
1/4 cup cooking oil
1 medium onion, finely sliced
6 cloves
6 black peppercorns
1 bay leaf
1" piece cinnamon stick
6 green cardamom pods
1 tsp black cumin seeds
1/2 tsp crushed saffron threads soaked in 2 Tbsp hot milk

Meat Stock:
In a large saucepan add the water, salt, and meat. Tie the remaining ingredients in a piece of muslin or cheesecloth and add this spice pouch to the saucepan. Bring to boil, reduce heat to medium, cover and cook until meat is tender. Cooking time will depend on type of meat chosen. When tender, remove the meat or chicken pieces and set aside. Discard the spice pouch. Reserve the stock which should be 4 1/2 cups. Make up with water if necessary.

Remove any stones, husks, etc., from the rice and wash it. In a large pot fry the onions on high heat in the cooking oil until golden brown. Add meat and fry until brown. Measure 4 1/2 cups from the saved stock and pour into pot along with the above ingredients (except saffron mixture). Bring to a rolling boil and add the rice. Turn oven on to 300F. Bring rice and meat to a boil again still on high heat. Cover and cook on low heat till water has evaporated, stirring once or twice.
When water has evaporated and left small holes on surface of pulao, pour the saffron mixture into the holes and place covered pot in oven. Leave undisturbed for 15 minutes. Steam should not be allowed to escape form pan. Serve hot with yogurt on the side. Serves 6-8 generously.

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