I am a big lover of oxtails. It is so very meaty and tasty and oh my God, What is it not to like about oxtails? However this is my recipe that came out of my mind and here it goes I am going to show you how to make it.
I washed and boiled 1 lb or 1 kilo of oxtails and put it in a pressure cooker with 1 liter or 1 qt of water without seasoning. I turned on the heat on high and waited until the safety valve pops up and turned on the timer for 30 minutes. I shut off the stove and wait for the pressure to escape and the safety button to lower. When this is done, I open my pressure cooker and check and see how much water there is. When it is a little low I add 1 cup or two more and I close the cooker and turn the heat back on to high set timer again for 30 minues after the safety button pops up again. When the button lowers again I open the cooker when it is safe to do so and I check for doneness.
I put 2 cups of rice and washed it to remove the starch by rinsing it until the water turns clear and just making sure that the water is no longer milky in color. I set it aside until i am ready to cook it.
I seen it was nice soft and done and omg so ready to fall off of the bone. I set this aside from the next step which is time to take out a big coldero I add 1/4 cup of olive oil and turn the heat on high. I cut one onion or shallot in to half moon slices and cook them until they are brown.
I added 2 each of big and small cardamoms in my mortar and pestle and pownded until they had broken open. I added these to the pot and stirred. I added 1 small pinch each of black pepper corns whole, pink salt, tumeric, red chili powder and Garam Masala. I have added 1 pinch of cinnamon powder or 1 piece broken from a cinnamon stick can be ground too and added to the masala mixture instead of the cinnamon powder. I added 3 dashes of maggi or knorr aroma, 1 bullion cube, 2 each of bay leaves, cloves and aloo bukhara.
Aloo bukhara are small sour plums and just like the rest of the ingredients you can buy them from any Indian and Pakistani grocery store.
I added 1 tomato and cooked it until it turned mushy and added 1 sliced green chili. I stirred and added the rice then the oxtails and the broth from the oxtails along with it.
The stock from the oxtails should not be thrown away at all and it is very important part of this dish. Cover the underside of the lid with aluminum foil and bring to a rapid boil then turn it down to a low simmer and place the lid over the pot and set the timer for 20 minutes.
Keep checking in the mean time about every few minutes to make sure the rice has absorbed the water and the rice is evenly cooked. Gently stir while you are at it to make sure all of the rice is well cooked. When the time is up or the water is absobed by the rice turn off the heat, cover the pot and let it sit for another 20 minutes.
After 20 minutes is up it is ready to serve this yummy pulau. Serve with plain yogurt or raita and achar (pickle) on the side.
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