• For the rice:
• 300 grams (2 cups ) basmati rice
• 1 cup whole red masoor
• For the masala:
• 2 medium potatoes, cubed and fried
• 2 large onions, thinly sliced
• 2 green chillies, halved lengthwise and deseeded
• 2 cinnamon sticks
• 4 cardamom pods
• 2 medium-sized tomatoes, chopped
• 2 tsp ginger-garlic paste
• 2 tsp red chilli powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 300 grams mince meat (keema), chicken or lamb
• 2 tbsp yogurt
• Salt to taste

Soak the masoor dal and rice together. Cook the rice and dal until almost done. You can add mint leaves and star anise for a soft aroma. Keep aside.

In hot oil, add in the whole spices and sliced onions. Fry till onions are golden brown. Add in the ginger-garlic paste, green chillies, and tomatoes.

Simmer till oil separates and tomatoes are tender. Add in the powdered spices, and mix well. Saute for two minutes.

Now, add in the mice meat. Mix well. Allow to cook, covered, for about ten minutes.''

Once the keema acquires a beautiful brown colour, it’s time to add in the fried potatoes. Mix well. Then, add in the beaten yogurt. Allow to cook for about ten minutes.

After ten minutes, a gravy of sorts would have formed. Our mince meat for the masoor pulao is now ready. Season it with salt.

On the masala bed, make a thick layer of the masoor rice. Keep on dum for ten minutes. Garnish the rice with fried onions and coriander leaves.

Alternatively, you can also make multiple layers of rice and keema masala.

Start with a layer of the masala, followed by rice, fried onion, and the masala again.

by Pak101.com (few years ago!) / 1320 views