- 1 Kilo - Beef (large pieces)
- 1 cup - Beef broth
- 3 cups - Basmati rice
- 1 large - Onion (diced)
- 1 tsp - Garam Masala
- 1 pinch - Saffron
- ½ tbsp - Cumin powder
- Salt as per taste
- 1 tsp - Brown sugar (as you like)
- 2 normal size - Carrots (thin vertical slices)
- 1 cup - Raisins
- ½ cup - Almonds
- ½ cup - Pistachios
- ½ cups - Cooking oil
- 2 cups - Water
Use a heavy and large pan to heat the oil and fry onions til its become golden brown. Put meat to the fried onion and cook beef meat turns light brown on both sides. Add salt as per your taste, garam masala and saffron (Zaffran) and cook the meat until oil separates and comes up to the top. Put some water and cook until its boiled. Lower the heat and covered the pot til meat is tender. You can add more water if needed.
Take another pot or pan, put little oil and saute carrots, add brown sugar and fry all these til softened. It take 4 to 5 minutes, now remove these and set aside. In the same pan add a little oil and saute raisins until they swell up. Remove and keep it aside.
Now do the same porcess with almonds and pistachios, fry it till turns to golden brown and keep aside.
When meat is finally cooked and tender then separates from the remaining water (stock) with strainer or a slotted spoon and keep this broth aside.
Add rice and salt into the stock and cook until the broth comes to boil. Lower the stove's temperature and cook covered until rice becomes dry and done, it takes about 15 to 20 minutes.
Now Afghani Beef Pulao is ready to serve, The best way to serve this recipe is to transfer the rice to an large plater, put the meat at the top center and surrounded by carrots, sprinkle or garnish with raisins and nuts. Serve hot with salad.