Yummy Traditional : Biryani and Pulao
Showing posts with label Biryani and Pulao. Show all posts
Showing posts with label Biryani and Pulao. Show all posts

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 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



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:

  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 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 
  4. 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
  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 to the 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 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 ๐Ÿ˜Š 
  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


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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Keema Masoor Biryni

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. 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 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



Restaurant Style Chicken Pulao Recipe


Restaurant Style Chicken Pulao || Chicken Pulao || How to make restaurant-style chicken pulao With step by step photos 

Restaurant-style chicken pulao is a quite delicious, aromatic, and flavored rice recipe made with long grain basmati rice, chicken, yogurt, tomato, green chilies, and some basic whole spices and powder spices.

This chicken pulao is literally a finger-licking mildly-spiced rice dish. this dish is perfect for a quick and super easy meal that can be ready within an hour. this chicken pulao is light than CHICKEN BIRYANI



There are so many ways of making a chicken pulao. some people use stock to cook the dish but This is not a yakhni pulao where you make a broth first, if you are looking for one then I have made BEEF YAKHNI PULAO and shared it on my blog. 

For the best result follow my detailed step-by-step photo instructions and tips below the recipe card


Tips to make the best Chicken Pulao:

Always wash rice at least thrice to remove starch. this prevents the rice grains in the pulao from turning mushy and sticky
Soaking the basmati rice for 30 minutes is the best for making pulao and biryani. this helps the rice grains to expand well while cooking

I used broiler chicken whereas the country chicken can enhance the taste of this pulao further..just added some tenderizer powder while cooking chicken with masala
Using whole spices, crushed ginger-garlic and green chilies are the key to this chicken pulao and make the pulao aromatic and flavorful. 

I also added yogurt this enhances the dish a lot and the chicken comes out very juicy and succulent without drying out
Using brown fried onion in this recipe gives brownish color to the rice. whereas you can fry onion as well
Adding tomato slices to the pulao makes the pulao a bit tangy
Frying raw chicken pieces in the oil is the most important step in this recipe.it takes the entire dish to a new level so don’t skip


For more Pulao recipes:

Chicken pulao

Keema masoor pulao

Matar pulao

Kabuli pulao

Mughlai Mutton pulao

Kishmish pulao

Veggie pulao

If you have tried this Restaurant Style Chicken Pulao then don’t forget to rate the recipe. You can also follow me on social media







Like Our Videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.



Wash and soak rice for around 30 minutes



Coarsely crush the ginger garlic and green chilies. Crush the fennel and coriander seeds



Cut the tomato slices



Fry the chicken for 3-4 minutes on the medium flame



Once they turn light brown in color. drain them off the oil


Heat up the oil in the large-capacity pot. Add fried brown onion and tomato slices and stir well



Next,add yogurt,salt,black peppercorns,bay leaves,cinnamon sticks,cloves,star anise,green cardamom and black cumin seeds



Cook the masala on medium flame until onion and tomatoes turn mushy, soft, and completely cooked. Keep on stirring by adding crushed red chilies



Splash a little water over the masala this prevents burning the masala. Add crushed ginger-garlic and green chilies to the masala and stir very well. Add fried chicken pieces to the masala



Roast the chicken pieces with the masala for 5 minutes on medium flame. Pour the water. Next, add crushed coriander and fennel seeds



Add dry plums and green chilies. Let it comes to the boil first. Next, add soaked and drained rice and stir to mix up well



At this stage can adjust the salt if needed. cook the rice.Once the water started getting reduce, sprinkle some nutmeg and mace powder over the rice. Allow simmering for around 15 minutes on a very low flame



Restaurant-style chicken pulao is ready



Fluff up gently  the rice



Transfer to the serving tray



 Serve chicken pulao with raita