Masoor Kheema Pulao
4 cups basmati rice
1 1/2 cups whole masoor, soaked overnight
200 gm mince
4 medium-sized onions, chopped
5 tomatoes, chopped, 1 cup coriander leaves
1 tbsp kasturi methi,
2 tsps hara masala
2 tsps red chilli powder
3 tsps coriander-cumin powder
1/2 tsp turmeric powder
1 tsp garam masala powder
3 boiled eggs cut into half.
Yellow colour
2 cloves, 4 peppercorns,
2 sticks of cinnamon
1 tsp cumin, whole,
1 cup oil
1/2 cup ghee, Salt to taste
Procedure:
Boil rice as done for biryani. Finely chop the onion and tomatoes. In a big vessel, heat oil and fry onions till golden brown.Remove some golden fried onions . Add tomatoes and once again fry. Add masoor and mince. Cook till masoor is half done. Then add all the masalas . Either make layers of rice and masoor, or follow the biryani method. Sprinkle yellow colour and season with ghee and whole garam masalas. Cook on 'dum'. Put golden fried onions and boiled eggs on top.Serve hot .
4 cups basmati rice
1 1/2 cups whole masoor, soaked overnight
200 gm mince
4 medium-sized onions, chopped
5 tomatoes, chopped, 1 cup coriander leaves
1 tbsp kasturi methi,
2 tsps hara masala
2 tsps red chilli powder
3 tsps coriander-cumin powder
1/2 tsp turmeric powder
1 tsp garam masala powder
3 boiled eggs cut into half.
Yellow colour
2 cloves, 4 peppercorns,
2 sticks of cinnamon
1 tsp cumin, whole,
1 cup oil
1/2 cup ghee, Salt to taste
Procedure:
Boil rice as done for biryani. Finely chop the onion and tomatoes. In a big vessel, heat oil and fry onions till golden brown.Remove some golden fried onions . Add tomatoes and once again fry. Add masoor and mince. Cook till masoor is half done. Then add all the masalas . Either make layers of rice and masoor, or follow the biryani method. Sprinkle yellow colour and season with ghee and whole garam masalas. Cook on 'dum'. Put golden fried onions and boiled eggs on top.Serve hot .
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