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:
- 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
- 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
- Mincemeat: firstly I marinated the mince with spices for 30 minutes. if you have more time and or are 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
- Whole
masoor::
traditionally
the whole masoor is used in keema masoor pulao/biryani but most people
don’t like however can be used red lentil in place of sabut masoor
- 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 to the rice
- 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
- Yogurt: using yogurt makes the rice juicy and tasty. I used some tbsp of homemade yogurt you can use store-bought yogurt as well
- Green chilies: I used some small sizes of green chilies to bring spiciness, taste, and flavor to the rice. though sometimes small chilies become unbearable even then I never compromise with the taste and quality since I believe in quality, not quantity 😊
- 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:
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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
