Masoor Pulao

Name: Masoor Pulao
Total time: 4500 s
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 500 gm Rice(basmati or sella); 250 gm Beef Mince; 200 gm Malka Masoor daal (black lentil); 1 cup Oil; 1/2 cup Yogurt(dahi); 2 Onion; 2 tomato; 1 tbsp Ginger paste; 1 tbsp Garlic paste; 1 tbsp Red Chilli powder; 1 tbsp Salt; 1 tsp Coriander powder; 1/2 tsp Turmericpowder; 1 tsp Cumin seeds; 1 Bay leaf; 1 Cinnamon stick; 4-5 Green Cardamom; 2 Black Cardamom; 3-4 Cloves; 5-7 Blackpepper; 1 tsp Kewra essence; 1/4 tsp Yellow food colour; 1/2 Bunch Coriander; 1/2 Bunch Mint; 5-7 Green Chillies; 1/4 cup Ghee; 2 tsp Salt; 1 tsp Vinegar; 1 Staranise(badiyan ka phool; 1 Bay leaf(tez pat)

Nazia Qureshi @nazia_qureshi

Karachi, Pakistan

#joy
Among the large family of Pulao, although Masoor Pulao is not that famous yet it has its own exquiste taste.I think its the only Pulao that is cooked by adding various layers(teh) of masala including mince meat,masoor daal,fried onions,hara masala & rice offcourse.also it is the only Pulao/ biryani in our home that is cooked without Aloo the great(few recipes include potato as well) and eaten heartfully without the complain of even condiments

Nazia Qureshi @nazia_qureshi

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Ingredients

75 min

4 servings

500 gmRice(basmati or sella)
250 gmBeef Mince
200 gmMalka Masoor daal (black lentil)
1 cupOil
1/2 cupYogurt(dahi)
2Onion
2tomato
1 tbspGinger paste
1 tbspGarlic paste
1 tbspRed Chilli powder
1 tbspSalt
1 tspCoriander powder
1/2 tspTurmericpowder
1 tspCumin seeds
1Bay leaf
1Cinnamon stick
4-5Green Cardamom
2Black Cardamom
3-4Cloves
5-7Blackpepper
1 tspKewra essence
1/4 tspYellow food colour
1/2 BunchCoriander
1/2 BunchMint
5-7Green Chillies
1/4 cupGhee
To boil Rice
2 tspSalt
1 tspVinegar
1Staranise(badiyan ka phool
1Bay leaf(tez pat)
1Cinnamon stick(darchinni)
1Green Chilli
6 GlassWater

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Steps

75 min

1

Wash & soak Malka Masoor/Kali daal/Black lentil for least 4 hours.I hv soaked daal overnight in Matti ki handi(clay pot).then boil this daal in same handi till it get tender only not too soft or mushy.add very little water to boil & let it get dry till daal get tender.just boil plain without salt or anything.boiling in handi adds earthern aroma to daal but it can be boiled in any pot.
2

Heat oil.add one onion sliced & fry to golden then take out from oil.keep it to layer later.in same oil add other onion sliced & fry to pink.add whole garam masala & ginger garlic paste & fry.
3

Add mince in pot & fry till colour changes.add all spices mix & bhonofy
4

Add yogurt(dahi) in mince,mix well cover & let it cook at medium flame till it fried nicely & oil seprates.add daal in mince mix well.add little water & get both simmer together.(I added few sabit lal mirch as my daughter likes yet its optional) taste seasoning now & adjust if needed as daal is plain boiled.I just added little salt to masala
5

Wash & soak tice according to rice type.boil water with salt vinegar cinnamon bayleaf staranise green chilli.add rice & parboil to 90% or aik kanni ky rice boil krain.drain & keep in open strainer
6

In same rice pot add Ghee at bottom(I used homemade ghee)then make layer (teh) of boiled rice,then qeema daal masala.
7

Then tomatoes cut in ring then rice then food colour mix in kewra water pour over rice.then chop hara masala
8

Then fried onions.pour little ghee from top as well.close the lid.keep at simmer plate for dam 5 min high heat then lower the flame to low till the time of serving to keep its warm & layers intact.
9

Flavourful Masoor Pulao ready. Serve with plain green raita & salad as pulao already has multiple flavours itself.Enjoy with Joy

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Nazia Qureshi @nazia_qureshi

on November 05, 2020 12:50

Karachi, Pakistan

A "Superb Ambassador" at Cookpad, Alhumdulillah! Crafting food, and presenting it beautifully, is my passion. I've worked with magazines and channels for publishing wonderful recipes, and I'm a part of a successful youtube channel. Happy Cooking, Happy Sharing! https://youtu.be/d9ub-HiYu1k