Keema Masoor Biryani Recipe

                                                   

Keema Masoor Biryani | Masoor Keema Pulao || How to make keema masoor biryani with step-by-step photos

Keema Masoor Biryani is a delicious and flavorful rice dish with a great combination of minced meat and lentils, originating from Memon Khatyawari cuisine. It is made up of fried whole masoor and spiced ground meat, long-grain basmati rice, and a few aromatic basic spices.

Actually, I took the recipe from the Acquaintance Memon family, where I was invited to lunch. For a very traditional Memoni Masoor Pulao. It’s a bit of a misnomer because although it is called a pulao, it’s actually cooked in layers like biryani. But here I cooked masoor keema pulao using a typical pulao method because I wanted to cook pulao in my style.

I called this dish keema pulao. The word keema means ground meat, and pulao is just rice cooked with spices. I decided to change the name of this dish to masoor keema biryani here on the blog (because apparently, more people search for “keema masoor biryani” than “keema masoor pulao.

                                                

WHAT ARE THE DIFFERENCES BETWEEN BIRYANI AND PULAO?

Biryani is basically just a spiced rice dish (oftentimes paired with meat). In the South Asian culinary scene, the difference between Biryani and Pulao is that Biryani is cooked in layers (the rice is par-boiled and then layered with the meat/masala), whereas in Pulao the rice is cooked with the spices in a broth.

This masoor keema pulao is literally a wholesome and aromatic meal that gives you energy along with taste. I used beef mincemeat and whole masoor dal, whereas you can use chicken, mutton, or lamb mincemeat, as well as even fish mince and red lentil as well. Trust me, this rice dish is going to be your new favorite one-pot meal.

For the best result, follow my detailed step-by-step photo instructions and tips above the recipe card.

                                        

Recipe notes:

To create a flavorful biryani, it's essential to use high-quality ingredients. Each component, from the basmati rice to the spices, meat, and ghee or oil, significantly impacts the dish's flavor. Rice:

The key to a delicious biryani lies in selecting long-grain basmati rice. The taste of biryani depends heavily on the rice; even if the korma is exceptionally tasty, poor-quality rice will compromise the overall flavor.

Opt for premium basmati rice as it holds its shape well, especially in beef biryani, without becoming mushy. Aged basmati also has a more aromatic quality. While I usually prepare basmati rice with spices similar to a pulao, feel free to experiment with layering. Mincemeat:

I recommend marinating the mincemeat in spices for at least 30 minutes. For the best results, allow it to marinate for 1-2 hours. This marinated minced meat is versatile and can be used in various dishes, such as sandwiches, pasta, noodles, stuffed parathas/naans, or even lasagna. Whole masoor:

Traditionally, whole masoor is included in keema masoor pulao or biryani. However, if it's not to your liking, red lentils can serve as an alternative. Fried brown onion:

Crispy fried onions are essential for adding depth and flavor to the pulao or biryani. I highly recommend using these for an aromatic touch. Mint:

During the final simmering of the rice, I like to sprinkle fresh mint leaves and fried onions over it, enhancing the aroma. Fresh coriander can also be added for extra flavor. Yogurt:

Incorporating yogurt makes the rice moist and adds richness. I generally use homemade yogurt, but store-bought works just as well. Green chilies:

Add small green chilies for heat and flavor. While they can be quite spicy at times, I believe in prioritizing taste and quality over quantity 😄. Ghee:

I use ghee for its authentic flavor, as traditional dishes benefit from its rich taste. However, if you have dietary restrictions, olive oil can be an acceptable alternative. With these tips, you’ll be on your way to preparing a delightful biryani! Enjoy cooking!

For more Rice Recipes:

Chicken mandi rice

Fish Biryani

Chicken Biryani

Zafrani mutton biryani

Kabuli pulao

Mughlai Mutton Pulao

Beef Biryani

                                                 

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To begin this recipe, firstly wash the lentils very well until removed from the cloudy water is removed, then soak them for half an hour.

                   

Blend the tomatoes with green chili to a smooth paste.

                      

Fry the crispy onion, or it can be bought from the store.

                             

Boil the masoor lentil in the same water in which the dal was soaked, and then drain it out of the water. Set aside.

                

Wash the mincemeat in the colander and strain out all the water from the mince.

                   

Transfer the rinsed mince into the mixing bowl.

                 

Next, begin to add spices like ginger garlic paste, red chili powder, salt, turmeric powder, crushed coriander powder, red chili flakes, and garam masala. 

                                

Stir to combine very well. Then add tomato paste and brown onion to the mince.

               

Give them a good stir and leave them aside for 30 minutes.

                          

Meanwhile, wash the rice very well until the starch is removed, and soak it for 45 minutes.   

                              

Heat the oil and addthe marinated mincemeat to the oil; fry it for a while on medium flame.

                                   

Pour 1 cup of water; once it comes to the boiling point. Put the lid on and cook until the water dries out.

                         

Keema is ready. Turn off the flame. 

                                      

Allow the ghee a minute to heat up. Next, add the whole spices, black peppercorns, green cardamom, caraway seeds, bay leaves, star anise, cinnamon sticks, cloves, and fried brown onion to the pot.

                         

Fry them together for a minute on a medium-low flame. 

            

Then add yogurt

                       

Add dry plums and green chilies.

                       

Constantly stir on the medium flame while adding boiled lentils.

                    

Fry lentils with onion masala for 5 minutes.

                             

Add salt to taste, mix well.

                   

Then pour the water into the pot.

                    

Once it starts boiling, add rice.

                           

Stir to mix up well

                  

Let it boil on the high flame.

                         

Put the lid on and cook for around 2-3 minutes on the high flame.

                          

Reduce the heat to low and remove the lid. Put cooked keema over the rice. 

                              

Gently mix up thoroughly the rice;e otherwise, the rice may be bro. At this stage, you can adjust the salt if needed.  

                    

Towards the end, sprinkle some mint leaves and brown onion.

                       

Allow the rice to simmer on a very low flame for 10 minutes.

                      

Keema masoor dal is done, fluff up the rice. 

                           

Transfer the keema masoor biryani to the serving tray/plate.

                               

Serve hot with cumin raita and salad.

                                              

                                             

Roasted Baingan Aloo Curry Recipe

                                                                             

Roasted Baingan Aloo Curry Recipe  || Eggplant Potato Masala || How to Make Roasted Baingan Aloo Curry With Step-by-Step Photos and Video...

Roasted Baingan Aloo Curry is a delicious and flavorful vegetarian recipe. The combination of eggplant, tomato, garlic, and green chilies is roasted on a grill or stovetop until it becomes aromatic and tender. After roasting, the ingredients are mashed and cooked with spiced masala separately. Once mixed well, the dish is simmered to perfection, making it ready to serve.

I have also shared another version of Achari Baingan Aloo and Baigan Bharta in my previous blog post, which you can visit for more variations. This roasted baingan aloo curry goes with chapattis and Naan.

For detailed recipes, step by step, watch my video.

                                                                

My Latest Roasted Baingan Aloo Curry Video:

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I love eggplant in every form. Whether it’s made curry-style, Katla-style, bharta, or fried with besan, I like them all! What’s your favorite way to eat eggplant? I would love to know.

Recipe Note:

1. To roast eggplant, tomatoes, and chilies, use a grill or stovetop grill instead of roasting them directly over a gas flame, as this can be harmful to your health. Roasting them over a wood or charcoal fire is a safe alternative and also adds a delicious smoky flavor.
2. For this recipe, use small, seedless brinjal for better flavor.
3. If available, you can use seasoned purple or green brinjal, or even white baingan.
4. Using mustard oil will enhance the taste of roasted aloo baingan curry.

                                        

You Might Like These:

Mooli Patta Chutney

Gobi Aloo

Fried Matar Masala

Aloo Matar Curry

Kadhi Kofta

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First, make slits in the eggplant so it roasts more easily and quickly. Then, place some peeled garlic cloves in the slashes of the eggplant.

                                    

Heat your grill or stovetop to a suitable temperature. I placed the eggplant, green chili, and tomatoes on the grill.

                                                       

Next, begin roasting the vegetables by flipping them over on a low to medium flame. Keep roasting until they become soft and tender. Keep roasting until it becomes soft and tender.r 

 

Here I prepared some onions, green chilies, garlic, and potatoes, then washed them.

                                                                 

Once the veggies are well roasted, remove them from the grill. Next, peel and mash them thoroughly.

                                             

In a pan/wok add cooking oil and heat it then fry potatoes cubes for around 3-4 minutes over medium flame.

                                                                            
                                                                            

In the same pan, add oil along with cumin seeds and fenugreek seeds. Let them crackle for about a minute, then add chopped onions, green chilies, and garlic to the oil.

                                                                        

Sauté the onions for 2 minutes, then start adding the powdered spices: red chili powder, turmeric powder, chili flakes, black pepper, and salt.

Add a little hot water, mix well, put the lid on, and cook the masala until the oil separates. 

                                         

Once that happens, add the pre-fried potatoes and fresh curry leaves. Stir to mix well.

                                                                  

Next, add the roasted mashed vegetables to the masala and continue mixing over medium-low heat. 

                         

If you prefer a little gravy in the curry, you can add half a cup of hot water, though this is optional. Otherwise, the authentic roasted baingan aloo curry typically doesn’t require any additional water. 

Once it starts bubbling, turn down the flame and simmer the baingan aloo curry for about 10 minutes.

                                                         

Roasted aloo baingan curry is ready to serve

 

Transfer to the serving bowl. 

                                         

Serve with chapattis, naan, and rice.