A delicious rice preparation made with minced mutton (keema) with Brown Lentils or Masoor. This is not just Pulav but a different kind of pulav garnished with boiled eggs and tomatoes.
Ingredients for Keema Masoor Pulav
Steps for Keema Masoor Pulav
Keema Masoor Pulav
Ingredients
• 250 gms whole Masoor (Brown Lentils)
• 1 kg Minced Mutton or kheema
• 750 gms Basmati Rice Soaked for Half an hour and
then boiled
• For Marination: 3 tbsp Ginger Garlic Paste- 3 tbsp Coriander Powder-1 & half tbsp Kashmiri Chili Powder- 1 tbsp Turmeric Powder- 1 tbsp Cumin Powder- 1 tbsp Shaan Biryani Masala-Salt- 3 Chopped Green Chillies- 2 Big Tomatoes Chopped-Some Coriander leaves and Some Mint Leaves
• 1 cup cooking Oil
• 3 Bay Leaves
• 2 Black Cardamoms
• 7 Cloves
• 4 Green Cardamoms
• 2 Star Anise (Badiyan)
• 3 Cinnamon Sticks
• 1 tsp Cumin
• 4 Chopped Onions
• 4 Potatoes diced
• 1 Glass of Water
• 1 Cup Curd
• Juice of 2 Lemons
• 1 tbsp Garam Masala Powder
• 1/2 Cup Fried Onions (Birista)
• Some Mint and Coriander leaves
• Some Green Chillies Slit
• Some Pure Ghee
• Kewda Water
Steps
1. As a pre preparation step, soak the brown lentils for two hours.
2. To begin, add salt and water to the soaked brown lentils and boil the mixture till the brown lentils become slightly soft. (they should not be cooked all the way through)
3. For marination, take the following ingredients together – kheema, 3 tbsp Ginger Garlic Paste, 3 tbsp Coriander Powder, 1 & half tbsp Kashmiri Chili Powder, 1 tbsp Turmeric Powder, 1 tbsp Cumin Powder, 1 tbsp Shaan Biryani Masala(optional), Salt (put in slightly less if using shan masala powder), 3 Chopped Green Chillies, 2 Big Tomatoes Chopped, Some Coriander leaves and Some Mint Leaves.
4. In a kadahi, heat some oil. Add in 3 bay leaves, 2 black cardamom, 7 cloves, 4 green cardamom, 2 star anise, 3 cinnamon sticks, 1tsp cumin. Stir and fry these spices for around half a minute.
5. Toss in the sliced onions and stir fry till they turn golden
6. Add in the marinated kheema and mix till they are well combined.
7. Cover and cook on low flame for 10-15 mins till the tomatoes and other spices are done.
8. Turn the flame on high and stir around for another 2-3 minutes.
9. Next, we will add potatoes and 1 glass of water into the keema mixture. Cover and cook on low flame again for 10-12 mins to make the potatoes soft and tender.
10. When the potatoes are done add in curd, lemon juice, garam masala powder and fried onions. Mix well and simmer on low flame for 5-7 mins
11. For the next step, add in the soaked boiled brown lentils. Toss around and mix well. Turn off the flame.
12. For the final presentation, we will assemble the dish in layers. First layer- cooked basmati rice. Second layer- keema mixture Sprinkle some coriander and mint leaves, some split green chillies Top it with some fried onions. Third layer- cooked basmati rice. Spread some ghee over it. Next, sprinkle some coriander leaves and some kewda water over it. For the final touch, sprinkle the fried onions.
13. Cover and cook on low flame for 30 minutes. Serve.
