Egg Biryani | Anda Biryani || How to make egg biryani recipe with step-by-step photos...
Egg Biryani Recipe
Egg Biryani | Anda Biryani || How to make egg 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 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
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
Recipe notes:
For more Rice Recipes:
If you have tried this Keema Masoor Biryani Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Like Our Videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.
To begin this recipe firstly wash lentils very well until remove the cloudy water then soak them for half an hour
Blend the tomatoes with green chili to a smooth
paste
Fry the crispy onion or can be bought from the
store
Boil the masoor lentil in the same water in
which was soaked dal and then drain it out from the water set aside
Wash the mincemeat in the colander and strain out all 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.
Give them a good stir and leave them aside for
30 minutes
Meanwhile, wash the rice very well until starched
removed and soak it for 45 minutes
Heat the oil and add 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 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
Constantly stirring on the medium flame by
adding boiled lentil
Fry lentils with onion masala for 5 minutes
Add salt to taste, mix up well
Then pour the water into the pot
Once it started boiling add rice
Stir to mix up well
And 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
And gently mix up thoroughly the rice otherwise, the rice may be broken, at this stage, you can adjust the salt if needed
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
Transfer the keema masoor biryani to the serving tray/plate
Serve hot with cumin
raita and salad