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

                                                 

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! 

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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.

                                              

                                             

Kabuli Pulao Recipe

                       

Kabuli Pulao || Kabuli Rice || How to Make Kabuli Pulao with step-by-step photos

Kabuli Pulao is a delicious, flavored, and aromatic rice dish made up of rice, chickpeas, mutton, and some basic spices_Kabuli pulao is often considered the national dish of Afghanistan_there are different versions of Kabuli pulao, some with chicken, some with beef, and some with lamb but I just love mutton so there was no way I would make the chicken, beef or lamb version of Kabuli pulao.

This Kabuli pulao is my own cooking version instead of the Afghan cooking style. I prepared mutton ghee curry and chickpeas masala to add to the rice. I'm not adding caramelized carrots nor using the 3-layer method, which is typically used in making Kabuli pulao.

                                                                                             

A beautifully spiced serving of rice with the goodness of chickpeas and meat makes for a light and lovely meal in itself. Hope you like my recipe, regardless of the regular Kabuli pulao. Personally, I love spiced food, but in Afghan cooking, I don’t use spices much.

Additionally, I put mutton gravy, whose recipe I shared in my previous post, and also gave a recipe link in the ingredient list.

For more Pulao Recipes:

Chicken pulao

Matar pulao

Beef yakhni pulao

Chana pulao

Veggie pulao

Kishmish pulao

Mughali mutton pulao

If you have tried this Kabuli Pulao Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To make this recipe, first soak the chickpeas with water and baking soda overnight, then the next morning, rinse thoroughly under running water and boil. 

                        

Prepare grail curry as per the given recipe on my blog.

                                                      

Rinse and soak the rice for 30 minutes.                

                     

Peel and cut the onion into thin slices.

                                    

Collect all whole spices and cut the tomatoes. 

                                    

Whisk the yogurt and set it aside. 

                                 

Take a pot and heat the ghee. Then sauté the onion slices for 3-4 minutes on medium flame. Add chopped chilies along with tomatoes.         

                            

Cook tomatoes with onion and chilies for 5 minutes on medium flame. Once the tomatoes are cooked, add yogurt.

                           

Stir to combine very well-chopped mint leaves and mix well.

                      

Then add boiled chickpeas and fry them with the masala on a medium flame for 2-3 minutes, then add dried plums.

                            

Stir to combine well, and then add soaked rice to the chana masala. Roast the rice with the chana masala for 5 minutes on medium flame.

                    

Pour the water into the rice.

                          

Bring it to a boil, then add mutton gravy and chopped coriander leaves to combine well. Cook the rice until the water dries out.                        

    

Once the water is reduced, lower the flame. Allow to simmer further 2-3 minutes on a very low flame.

                                           

   

Kabuli pulao is ready to serve

                             

Transfer to the serving dish. 

                               

Serve hot with raita and salad.