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 with a great combination of mincemeat and lentil, 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.

And 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 peppercorn, green cardamoms, caraway seeds, bay leaves, star anise, cinnamon sticks, cloves, and fried brown onion to the pot.

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

Then 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 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.

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

Allow simmering of the rice 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.

Keema Masoor Biryani
Author: Sana Rasheed
Preparation Time: 30 mins
Cooking time: 30 mins

Total time: 60 mins
Servings: 4

Recipe Category: Pulao and Biryani

Cuisine: Pakistani
Calories per serving: 430 kcal

Keema Masoor Biryani is a delicious and flavored rice dish with a great combination of mincemeat and lentil, originating from Memon Khatiyawari cuisine

Ingredients:

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

For Marination keema:

250g, mincemeat beef/chicken/mutton/lamb
2 tbsp, fried brown onion
1 tsp red chili powder
½ tsp, crushed red chili powder
½ tsp turmeric powder
1 ½ tsp, ginger garlic paste
1 tsp garam masala powder
Salt to taste
1 tbsp crushed coriander powder
1 tsp cumin powder
2 medium-sized tomatoes, blanched and peeled
3-4, green chilies big

Other ingredients:

200ml, water
½ cup, ghee/oil
100ml, oils

How to make the Keema Masoor Biryani?

To begin this recipe, firstly wash the lentils very well until all 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,n or it can be bought from the store
Boil the masoor lentils in the same water in which the dal was soaked, then drain them. Sett 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, crushed 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,d and soak it for 45 minutes
Heat the oil and add the marinated mincemeat to the oil
Fry it for a while on a medium flame
And 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 to turn off the flame
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.
Fry them together for a minute on medium-low flame
Then add yogurt, plums, and green chilies
Constantly stirring on the medium flame by adding boiled lentils
Fry lentils with onion masala for 5 minutes
Add salt to taste, mix well
At this point, you can use this fried dal for layering as well
Since I was cooking the rice with spices and lentils, I poured water
Then pour the water into the pot
Once it startsboilingn,g 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 angently mixiy the rice;e otherwise, the rice may be broken
Towards the end, sprinkle some mint leaves and brown onion
Allow simmering of the rice on a very low flame for 10 minutes
Keema masoor dal is done
Fluff up the rice and transfer it to the serving tray/plate
Serve hot with cumin raita and salad

*Not be duplicated, rewritten, or published without permission- Thank you!

Keema Masoor Biryani Recipe

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