How to Make Perfect Keema masoor biryani

Lulu Gill
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
How to Make Perfect Keema masoor biryani
Page content

How to Make Perfect Keema masoor biryani Delicious, fresh and tasty.

Keema masoor biryani. Keema Masoor Biryani is a delicious and flavored rice dish a great combination of mincemeat and lentil, origin from memon khatayawari cuisine Keema Masoor Biryani (minced mutton - whole red lentil biryani) Biryani is a dish prepared usually with basmati rice with spices and chicken, mutton, fishes or vegetables. The word "biryani" is derived from Persian word "BERYAN" and was invented in one of the mughal kitchen. In the same pan start layering biryani.

Keema Masoor Pulao Biryani by Yes I can Cook- famous Asian Cooking Channel on YouTube Visit our blog for ingredients and written recipes.

Try biryani with a difference: Keema Masoor Biryani from My Ninja Naan. […] Reply.

Reel to Real ~ Drama Inspired Food Recipes - Desi Rants N Raves says: Masoor Keema Pulao.

You can have Keema masoor biryani using 26 ingredients and 23 steps. Here is how you achieve that.

Ingredients of Keema masoor biryani

  1. Prepare of Basmati rice – (soaked in water for 30 minutes).

  2. Prepare of mutton Minced.

  3. You need of Masoor (whole red lentil) – (soaked for 3 - 4 hours).

  4. You need of Onions – medium (thinly sliced).

  5. It’s of Tomatoes – medium (chopped).

  6. It’s of Yogurt.

  7. You need of Whole spices – (cloves, green cardamom, cinnamon, black pepper corn, cumin seeds).

  8. You need of Ginger garlic paste.

  9. You need of Star anise.

  10. It’s of Bay leaves.

  11. It’s of Lemon juice.

  12. You need of Nutmeg powder.

  13. Prepare of Garam masala powder.

  14. Prepare of chili powder Red.

  15. It’s of Green chili (finely chopped).

  16. Prepare of Coriander powder.

  17. Prepare of Turmeric.

  18. You need of Mint leaves – (chopped).

  19. Prepare of Coriander leaves – for garnish.

  20. Prepare of Oil.

  21. You need of Ghee.

  22. You need of milk Warm.

  23. It’s of Saffron few.

  24. It’s of Kewda - few.

  25. It’s of Salt – as per taste.

  26. It’s of Yellow food color.

Today I am telling a wonderful masoor keema pulao recipe in Urdu (& English).

You would find this masoor pulao as an amazing option for your main course meal.

Find the masoor or keemay ka pulao along many kinds of pulao recipes and enjoy superb meal in lunch or dinner.

This flavorful keema biryani, a spiced ground meat and rice dish, is going to be your new favorite one-pot meal.

Keema masoor biryani instructions

  1. In a heavy bottom pan, heat oil, add half of the sliced onion and fry till golden brown..

  2. Remove on the paper towel and set aside..

  3. In a same oil add half of the whole spices, when splutter add onions and fry till translusent..

  4. Add keema, ginger garlic paste and chopped green chilies, saute for 2 minutes..

  5. Add the chopped tomatoes and cooked till the water of the tomatoes dries..

  6. Add masoor, red chili powder, coriander powder, turmeric, nutmeg powder, garam masala powder, saute for a minute..

  7. Reduce the heat, add gradually whisked yogurt stirring continously, cooked till the masala start leaving the oil..

  8. Add lemon juice, chopped mint, half of the browned onions (crushed)..

  9. Add half cup of water and cooked till done (dal should be cooked properly but not mushy and no water remain)..

  10. Soak the saffron strand in the milk..

  11. In a heavy bottom pan, heat 4 tbsp of ghee, add remaining half of the whole spices, star anise and bay leaves..

  12. Let it splutter, add 6 cups of water, cover and let it come to boil..

  13. Once starts boiling, add few drops of kewda, salt and rice..

  14. Cover and cook the rice till 90% done..

  15. For layering, remove half of the rice and let half rice remain in the pan as a bottom layer..

  16. Pour evenly 1/3 of the milk and saffron mixture..

  17. For middle layer, spread evenly the cooked keema masoor mixture, spread the remaining the golden brown onions..

  18. Pour 1/3 of the milk saffron mixture over the middle layer..

  19. For the top layer, spread evenly the remaining cooked rice..

  20. Pour 1/3 of the milk saffron mixture over the top layer..

  21. Mix yellow food colour in the little water and sprinkle this over the top layer..

  22. Cover it and simmer (dum) on very low heat for ½ hour..

  23. Dish out, garnish with coriander leaves and serve hot with raita of your choice..

Keema biryani or keema pulao is a one-pot dish made up of spiced ground meat, long-grain basmati rice and aromatic spices.

Keema / Qeema Malka Masoor Methi Biryani.

This recipe is from one of my favourite Chef from Pakistan, Sara Riaz.

Keema Rice, Keema Biryani or Keema Masoor is a rich, mouth watering, flavourful layered Indian Rice and Keema (Mince) Recipe with Whole Masoor Dal, Saffron and a hint of mint.

Keema Rice is my husband's favourite meal.