Keema Masoor Pulao
This Keema Masoor Pulao Recipe is an elegant dish with seasoned lentils and ground beef, that can be served as a one dish meal.
Ingredients
- 1 cup Masoor dal (whole red lentils)
- 2 cups Basmati rice
- 3/4 cup Neutral Oil
- ½ lb ground beef about 1 cup
- 1 cup Fried onion
- 3 tomatoes, chopped or 1 cup crushed
- 1 tsp Salt adjust to taste
- 1 tsp Cumin Powder
- 1 tsp Red chili powder
- ½ tsp Turmeric powder
- 1 tsp Garam masala
- 1 tsp Ginger garlic paste
- 3-4 Green chilli, chopped adjust to taste
- 6-8 Whole black pepper
- 2 Whole black cardamom
- 2-3 Cloves
- 1 Cinnamon stick, 2-inch stick
- 1 Bay leaf
- biryani essence optional
- cilantro, chopped garnish
Instructions
Prepare Lentils
- In a pot soak the lentil for at least 2 hours, or overnight. The lentils are ready to cook when the skin peels off easily. Boil lentils until tender, then drain.You can also use canned lentils instead of dry lentils.
Rice
- Wash, then soak 2 cups of Basmati rice for 20-30 minutes.
- In a medium pot, on high heat, let 4 cups of water come to a boil with the salt.Drain, then add the soaked basmati rice to the boiling water. Turn heat down to medium. Let rice cook uncovered for 10-15 minutes, or until tender. Strain rice in a colander or sieve.
Meat & Spices
- In a large pot, on low heat, add oil and whole spices. Cook the spices until fragrant.
- Then add the ground beef, and cook until brown. Add the fried onion and cook for couple of minutes. Next add the powdered spices (cumin, turmeric, red chilli powder, and garam masala) and cook for an additional 2-3 minutes.
- Finally, add the crushed tomatoes if fresh chop in small pieces and cook till all is blended well mix the boiled lentil.
Layer the Pulao
- In a large pot, layer the ingredients: add half of the prepared rice, followed by the ground beef and lentils, and then top with other half of the rice.
- Optional: add biyrani essence if desired.
- Cover the pot and cook on very low heat for 30 minutes.
Notes
Notes: The ground beef can be replaced with any ground meat, or leave the meat out completely for a vegetarian alternative.