Recipe: at dinner Signature Memoni Masoor pulao(keema masoor biryani)

Recipe: at dinner Signature Memoni Masoor pulao(keema masoor biryani) Delicious, fresh and tasty.

Signature Memoni Masoor pulao(keema masoor biryani). Easy Masoor Pulao ya Biryani Ek Handi Dal Bhaath. In the same pan start layering biryani. Over the cooked mince add remaining chilies, Coriander, mint, all spice powder and start anise powder.

Memoni Akni (Mutton with Rice) - Rice, Biryani, Pulao People love to eat rice and look different taste in it.

Chef Shireen is giving you a wonderful recipe that is prepared with mutton and potatoes.

See recipes for Memoni Cholay (Thick chickpea soup with vegetables)🍲 too.

You can cook Signature Memoni Masoor pulao(keema masoor biryani) using 26 ingredients and 5 steps. Here is how you cook it.

Ingredients of Signature Memoni Masoor pulao(keema masoor biryani)

1. It’s of Rice (boiled in water with 2tbs salt & drained).

2. You need of masoor daal (soaked over night & boiled with 1tbs salt).

3. You need of mince mutton.

4. You need of onions large (finely chopped).

5. It’s of tomatoesmedium (chopped).

6. Prepare of ginger & garlic paste.

7. Prepare of green chillies (chopped) pped).

8. It’s of ginger & garlic paste.

9. You need of fried onions.

10. It’s of red chilli powder.

11. Prepare of turmeric.

12. Prepare of salt.

13. It’s of crushed red chilli.

14. It’s of cinnamon stick.

15. Prepare of black pepper corn.

16. Prepare of cumin seeds.

17. You need of kewra water.

18. It’s of food colour yellow.

19. You need of cloves.

20. You need of black cardamom.

21. Prepare of green cardamom.

22. It’s of garam masala powder.

23. It’s of mint (chopped).

24. It’s of coriander (chopped).

25. It’s of oil.

26. Prepare of ghee (melted).

Par-boil rice in salted water with whole all spices.

Heat oil, add onions and fry till golden.

Take half the onion out on absorbent paper.

This Keema Masoor Pulao Recipe is an elegant dish with seasoned lentils and ground beef, that can be served as a one dish meal.

Signature Memoni Masoor pulao(keema masoor biryani) instructions

1. Boil rice with salt and keep aside. soak the daal in water over night, then wash and boil with salt for 20 minutes, drain the water and keep aside..

2. Heat oil in a pan add cloves, black pepper corn, black cardamom, cumin seeds 1tbs, cinnamon stick, green cardamom, onions, ginger & garlic paste, fry till gets a light golden colour on high flame..

3. Then add tomatoes, mince, red chilli powder, salt, turmeric, water 1/4 cup mix well wait for a boil on high flame, then lower the flame to medium and cook till the oil comes on the surface. then add the green chilli half, garam masala 1 tsp, mint half, coriander half mix well cook further for 2 minutes on high flame and keep aside..

4. In a pan heat 3tbs oil, cumin seeds 1tbs, green chilli and sauté on high flame. then add the boiled daal, crushed red chilli, garam masala powder 1 tsp, mint, coriander mix on high flame for a few minutes and keep aside..

5. In a large pot layer half of the boiled rice top it with, daal, mince, remaining rice, kewra water mixed with food colour, fried onions, melted ghee and a few mint leaves, cove cover the lid with a tea towel and simmer for 10 minutes. serve hot..

Keema Masoor Pulao is a simple one-pot meal dish, that is perfect for entertaining as well!

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Pilaf or pulao, as it is known in the Indian subcontinent, is another mixed rice dish popular in the cuisines of the Indian subcontinent, Central Asia, and Middle Eastern cuisine.

Opinions differ on the differences between pulao and biryani, and whether actually there is a difference between the two.

According to Delhi-based historian Sohail Nakhvi, pulao tends to be comparatively plainer than.