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 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.

                       

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.

                       

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.

                                              

                                             

Vegetable Pulao Recipe

Vegetables Pulao | Mix Vegetable Pulao | How to Make Vegetable Pulao Recipe with step-by-step photos

Vegetable Pulao is comfort food as well as satisfying pair this mildly flavored aromatic veg pulao with a raita, pickle, and chutney, you don’t have anything to serve with veg pulao, vegetable pulao is also a go-to dish if you're in a hurry and tired but want something hot and home-cooked to eat. It is quick. This is really easy to cook.

I make this Veg Pulao whenever I feel like cooking something simple as a one-pot meal. This goes well with any rich gravy-like mutton korma or beef kofta kind of side dish. Love this very much as well as this simple vegetable. After trying a few combinations of ingredients,

I am now hooked on this recipe. I have added chicken stock for this pulao, but you can make it plain too. This makes a great lunch box recipe,e too. I know many of you make this, still wanted to blog about this recipe here. It might be helpful to beginners in cooking.

     

I added potatoes, beans, carrots, and peas, along with soya and green chilies. You can add desired vegetables as well, and likewise, use Ponia basmati rice for the best result can be used Basmati long grain rice. Additionally, I used homemade non-veggie stock you can use stock whose recipe I have shared in my previouspostt So, let the go-ahead know how to make vegetable pulao. 

                         

If you have tried this Vegetable Pulao, 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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First, rinse the rice and soak it for 2 hours. Sett aside.

Prepare homemade stock according to my recipe can be used for store-bought chicken cubes rather than stock.k

Gather all the veggies and prepare them.

Heat the ghee in the large capacity pot and put all the garam masala. Let them crackle for a minute, then add the onion slices.

Sauté the onion slices for 3-4 minutes, put crushed garlic along with salt, and stir to mix well.

Fry onion slices until you get a golden brown color, then add peas, fry peas with onion, and then add potatoes.

Put all vegetables in the pot, and fry all vegetables with onion spices on medium flame.

Pour water into the fried vegetables, and cook until the veggies are soft.

Add soaked rice to the vegetables, mix well, then add soya and green chilies.

Once it is mixed well, then pour the stock into the rice, adjust the salt at this stage, and bring to a boil.

Cover the lid and allow to cook rice another 5 minutes or until the water dries out. Veggie Pulao is almost done. Reduce the heat to low and simmer it another 5 minutes right after removing it from the heat, and leave it to cool down a bit.

Transfer to the serving dish, veggie pulao is ready to serve

  

Veggie pulao is served with raita, chutney, salad, and pickle.