Kabuli Qabili Beef Pilau

Kabuli pilau is made using long grain basmati rice and garnished with raisins and carrots. I have made it the Jikoni Magic way using ingredients that are easily available in Kenya. This dish is very popular at the coastal province of Kenya especially during weddings and other festive occasions.

INGREDIENTS:
3 cardamom pods
2 Cinnamon sticks
3 Cloves
1 tsp whole cumin seeds
1 tsp freshly ground peppercorns
1 Tbsp cardamom powder
1 tsp garam masala
Handful of raisins
1 cup julienned carrots
1 large onion chopped
3 freshly pureed tomatoes
1 cup long grain basmati rice soaked in hot water for 30 minutes
1/2 kg beef on bone marinaded in yoghurt and 1 Tbsp ginger garlic paste

METHOD:
Pour the beef and the marinade into a pressure cooker with 1 tsp turmeric powder and salt to taste and cook for 20 minutes. If no pressure cooker is available then cook for twice the amount of time or until beef is soft to your liking.
Heat 2 Tbsp vegetable oil on a pan and add carrots, cook them for 5 minutes till soft then add raisins. Cook these for 2 minutes till they start puffing up and then add 1 tsp cardamom powder. After about a minute drain on kitchen paper to absorb excess oil and set aside for garnishing later.
In the same oil that had the raisins and carrots add onions and cook for 5 minutes till soft then add the whole spice mixture and cook for a further minute.
Add 1 Tbsp ginger garlic paste and mix it in completely with the onions and spices.
Pour in the tomato puree and cook it till it reduces down and oil starts to separate from tomatoes.
Add the pre-cooked beef minus the stock. This will be used later. Mix this in and leave to simmer for about 5 minutes to absorb all the flavors in the pan.
Drain the rice from water and add to the pan. Mix it in gently taking care not to break the grains and then add the beef stock. This is very flavorful from the bones and beef itself. Add 1 glass of water as well and some salt to taste. Mix all these in gently so that you don't break up the rice grains.
cover with a tight fitting lid and cook for the first few minute on high heat. Once it boils reduce the heat to the lowest level possible and leave to simmer for 30 minutes. During this time do not stir it at all.
After 30 minutes check on it, if not completely dry cook for some more minutes. Once all water has evaporated, fluff it up with a fork and serve.
Garnish with the raisins and carrots and spread with a fork being careful not to cover them with the rice.
BON APETIT!