Foodjabi x Lazeez Asian Cuisine Pulao spice pack #1 and #2
8 cups water
1 cup sliced onions
1 lb beef or goat (that you’ve par boiled)
1 tbsp minced garlic
1 tbsp ginger puree
½ cup oil
Foodjabi x Lazeez Asian Cuisine Pulao spice pack #3 (scant 1/4 cup dried minced onions)
Foodjabi x Lazeez Asian Cuisine Pulao spice pack #4 (1½ cup rice)
3/4 cup whipped plain yogurt
2½ cups broth (made in this recipe)
To make the stock, in a medium pot add 8 cups of water and Foodjabi x Lazeez Asian Cuisine Pulao spice pack #1. Boil and then bring to a simmer. Cook for a few hours to concentrate the flavors of the stock.
While the stock is simmering, par boil the meat.
To par boil, add beef/goat in a pot, 4 tsp salt and cover with water. Place over med-high heat until you see the fat accumulate at the top. (About 5 min after boiling)
Turn off heat, skim fat, remove and rinse meat with water.
In a medium bowl, add Foodjabi x Lazeez Asian Cuisine Pulao pack #4 (1½ cup rice). Rinse the rice a few times with water and then let it soak for at least 30 min.
In a pressure cooker add 8 cups of water, 1 lb parboiled beef or goat (that you’ve par boiled, 1 tbsp minced garlic, 1 tbsp ginger puree, 1 cup sliced onions, and Foodjabi x Lazeez Asian Cuisine Pulao spice pack #2.
Mix well and add the top to the pressure cooker, and the little knob.
Once the knob starts dancing, reduce the heat to medium and cook for 20-25 minutes.
After 20-25 minutes, turn off the heat, let the pressure release naturally. Once the top stops dancing and the pin goes down then remove knob, and release the top.
Bring to a boil and cook for 10 minutes, then remove the meat.
Now you want to keep the liquid from the pressure cooker and combine it with the stock liquid that’s in the medium sized pot from earlier. Simmer this combined liquid until it reduces down to about 2 ½ cups.
Reserve the liquid by straining the broth from all the spices and onions and aromatics.
Pre heat the oven at 350 degrees.
In a medium pot add ½ cup oil, and Foodjabi x Lazeez Asian Cuisine Pulao spice pack #3 (dried minced onions). Cook on medium low heat until lightly fried and slightly browned.
Add beef/goat to the pot, 3/4 cup whipped plain yogurt, and 2½ cups of the reserved broth. Mix well.
Strain the rice and add it to the pot. Mix well and bring to a boil.
Boil the rice until most of the stock has evaporated. Take off the heat and add to a heat proof baking dish.
Cover with foil, add a lid and bake at 350 degrees for 15 min.
Remove from the oven and let it sit covered on the counter for 10 minutes.
Remove lid, and foil and fluff up rice with a fork. Serve hot!