Keema Masoor Biryani Recipe - Yummy Traditional

Keema Masoor Biryani Recipe

                                                   
keema-masoor-biryani-recipe-with-step-by-step-photos

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


Keema Masoor Biryani is a delicious and flavored rice dish a great combination of mincemeat and lentil, origin from memon khatyawari cuisine.it made up with 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 once 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 typically 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 there are more people who search for “keema masoor biryani” than “keema masoor pulao

                                                
keema-masoor-biryani


WHAT ARE THE DIFFERENCES BETWEEN BIRYANI OR 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 can be used chicken, mutton or lamb mincemeat as well 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


                                        
masoor-keema-biryani

Recipe notes:

  1. To make a good biryani, always use the best quality ingredients, the choice of good quality basmati rice, whole spices, spice powder, meat, and ghee or oil, all contribute to the flavor of biryani
  2. Rice: The most important tip to make delicious biryani is to use long grain basmati rice as biryani taste depends on rice first and then korma, if your korma cooked very tasty but rice isn’t enough of good quality you can’t get a taste of biryani so choose always premium quality basmati rice, this kind of rice is more firm and fluff up well in beef biryani without turning mushy, aged rice is also more fragrant, I cooked basmati rice in spices just like pulao but you can use the layering method  
  3. Mincemeat: firstly I marinated the mince with spices for 30 minutes. if you have more time and or not in rush then must marinate the mince for 1-2 hours at least. this marinated keema can be used in with a sandwich, pasta, noodles stuffing paratha/naan, and lasagna 
  4. Whole masoor: : traditionally the whole masoor is used in keema masoor pulao/biryani but most of the people don’t like however can be used red lentil in place of sabut masoor
  5. Fried brown onion: crispy fried onion is the key to making the delicious taste of this pulao/biryani, I will recommend using fried onion to bring an aromatic and flavored taste of rice
  6. Mint: at the time of simmering rice, I sprinkled some fresh mint leaves and fried onion over the rice which made the rice aromatic. you can add some fresh coriander leaves also with mint
  7. Yogurt: using yogurt makes the rice juicy and tasty. I used some tbsp of homemade yogurt you can use store-bought yogurt as well
  8. Green chillies: I used some small sizes of green chilies to bring spiciness, taste, and flavor to the rice. though sometimes small chilies become unbearable even than I never compromise with the taste and quality since I believe in quality, not quantity 😊 
  9. Ghee: this dish is made with ghee I also used ghee as I have been coming to say all traditional dishes are cooked in ghee to maintain its original taste if you have a health issue you can use olive oil instead of ghee

For more rice recipes:

Chicken mandi rice

Fish biryani

Chicken biryani

Zafrani mutton biryani

Kabuli pulao

Mughlai Mutton pulao

Beef biryani

                                                 
masoor-keema-biryani


To begin this recipe firstly wash lentil very well until remove the cloudy water then soak them for half an hour

                   

soak-the-lentil

Blend the tomatoes with green chili to a smooth paste

                      

blend-the-tomatoes-and-green-chillies

Fry the crispy onion or can be bought from the store

                             

fry-the-onion

Boil the masoor lentil in the same water in which was soaked dal and then drain it out from the water set aside

                

boil-the-dal

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

                   

wash-the-mince

Transfer the rinsed mince into the mixing bowl

                 

place-the-mince-in-the-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

                                

add-masala-to-the-keema

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

               

stir-to-combine-and-add-paste


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

                          

give-the-keema-to-good-stir

Meanwhile, wash the rice very well until starched removes and soak it for 45 minutes   

                              

wash-and-soak-rice

Heat the oil and add marinated mincemeat to the oil, fry it for a while on medium flame

                                   

add-marinated-keema-to-the-pot

And pour 1 cup water, Once it comes to the boiling point. Put the lid on and cook until water dries out

                         

add-water-and-cook-keema

Keema is ready. turn off the flame 


                                      
keema-is-ready


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

                         

heat-the-ghee-and-add-whole-spices

Fry them together for a minute on medium-low flame 

            

fry-onion-and-whole-spices

Then add yogurt

                       

add-yogurt

Add dry plums and green chilies

                       

add-dry-plums-and-green-chillies-to-the-onion-masala

Constantly stirring on the medium flame by adding boiled lentil

                    

fry-the-dal-with-masala

Fry lentils with onion masala for 5 minutes

                             

constantly-fry-dal

Add salt to taste, mix up well

                   

add-salt

Then pour the water into the pot

                    

pour-the-water-in-the-pot

Once it started boiling add rice

                           

add-rice-into-the-pot

Stir to mix up well

                  

stir-to-mix-up

And let it boil on the high flame

                         

bring-it-to-boil-

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

                          

cook-the-rice

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

                              

put-cooked-keema-over-the-rice

And gently mix up thoroughly the rice otherwise, rice may be broken, at this stage, you can adjust the salt if needed  

                    

stir-to-combine-well

Towards the end sprinkle some mint leaves and brown onion

                       

sprinkle-mint-and-fried-onion-over-the-rice

Allow simmering the rice on very low flame for 10 minutes

                      

simmer-the-rice

Keema masoor dal is done, fluff up the rice 

                           

keema-masoor-biryani-is-done

Transfer the keema masoor biryani to the serving tray/plate

                               

transfer-the-rice-to-the-serving-tray


Serve hot with cumin raita and salad


                                              
serve-hot-rice

                                             


                                                                 

 

Keema Masoor Biryani is a delicious and flavored rice dish a great combination of mincemeat and lentil, origin from memon khatiyawari cuisine 

Ingredients:

  1. 300g, long grain basmati rice soaked
  2. 2-3 tbspfried brown onion
  3. 3 tbsp, homemade yogurt
  4. Salt to taste
  5. 100g, whole lentil boiled
  6. 4-5 green chilies small
  7. 7-8 corns, black peppercorns
  8. 2 pcs, bay leaves
  9. 1/3 pcs, star anise
  10. 2-3,cloves
  11. 1-2 inches, cinnamon sticks
  12. 2 pods, green cardamom
  13. ½ tsp, caraway seeds 
  14. A few leaves, mint
  15. 30g, dry plums

For marination keema:

  1. 250g, mincemeat beef/chicken/mutton/lamb
  2. 2 tbsp, fried brown onion
  3. 1 tsp red chili powder
  4. ½ tsp, crushed red chili powder
  5. ½ tsp, turmeric powder
  6. 1 ½ tsp, ginger garlic paste
  7. 1 tsp,garam masala powder
  8. Salt to taste
  9. 1 tbsp, crushed coriander powder
  10. 1 tsp, cumin powder
  11. 2 medium-size, tomatoes blanched and peeled
  12. 3-4, green chilies big

Other ingredients:

  1. 200ml, water
  2. ½ cup, ghee/oil
  3. 100ml, oils
How to make the keema masoor biryani?
  1. To begin this recipe firstly wash lentil very well until remove the cloudy water then soak them for half an hour
  2. Blend the tomatoes with green chili to a smooth paste
  3. Fry the crispy onion or can be bought from the store
  4. Boil the masoor lentil in the same water in which was soaked dal and then drain it out from the water set aside

Instructions:

  1. Wash the mincemeat in the colander and strain out all water from mince
  2. Transfer the rinsed mince into the mixing bowl
  3. Next, begin to add spices like ginger garlic paste,red chili powder,salt,turmeric powder,crushed coriander powder,crushed red chili flakes and garam masala
  4. Stir to combine very well
  5. Then add tomato paste and brown onion to the mince
  6. Give them to a good stir and leave it aside for 30 minutes
  7. Meanwhile, wash the rice very well until starched removes and soak it for 45 minutes
  8. Heat the oil and add marinated mincemeat to the oil
  9. Fry it for a while on medium flame
  10. And pour 1 cup water, Once it comes to the boiling point
  11. Put the lid on and cook until water dries out
  12. Keema is ready to turn off the flame
  13. Allow the ghee a minute to heat up
  14. Next, add the whole spices black peppercorn, green cardamoms, caraway seeds, bay leaves, star anise, cinnamon sticks, cloves, and fried brown onion to the pot
  15. Fry them together for a minute on medium-low flame
  16. Then add yogurt, plums, and green chilies
  17. Constantly stirring on the medium flame by adding boiled lentil
  18. Fry lentils with onion masala for 5 minutes
  19. Add salt to taste, mix up well
  20. At this point, you can use this fried dal for layering as well
  21. Since I was cooking the rice in spices and lentil so I poured water
  22. Then pour the water into the pot
  23. Once it started boiling add rice
  24. Stir to mix up well
  25. And let it boil on the high flame
  26. Put the lid on and cook around 2-3 minutes on the high flame
  27. Reduce the heat to low and remove the lid
  28. Put cooked keema over the rice and gently mix up thoroughly the rice otherwise, rice may be broken
  29. Towards the end sprinkle some mint leaves and brown onion
  30. Allow simmering the rice on very low flame for 10 minutes
  31. Keema masoor dal is done
  32. Fluff up the rice and transfer to the serving tray/plate
  33. Serve hot with cumin raita and salad

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