Masoor Keema Pulao | Sanjeev Kapoor Khazana

Rice cooked with mutton mince and red lentils to make this delicious flavourful pulao.

MASOOR KEEMA PULAO - (Serves - 4)

Ingredients

⅓ cup whole red lentils (sabut masoor), soaked overnight and boiled
225 grams minced mutton (keema)
1½ cups Basmati rice, soaked and drained
2 tablespoons ghee
1 teaspoon cumin seeds (jeera)
6-8 black peppercorns
1 inch cinnamon, broken
4-5 cloves
1 tablespoon ginger-garlic paste
1½ large onions, chopped
1½ large tomatoes, chopped
½ teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon red chilli powder
¾ teaspoon garam masala powder
⅓ cup yogurt
2 tablespoons chopped fresh coriander leaves + for garnishing

Method

1. Heat ghee in a non-stick pan. Add cumin seeds and sauté till seeds change colour. Add peppercorns, cinnamon, ginger-garlic paste and onions, mix and sauté till onions turn golden brown.
2. Add tomatoes, mix well, cover and cook till soft and pulpy. Add mutton mince and mix well.
3. Add lentils, mix, cover and cook for 2 minutes. Add turmeric powder, coriander powder, chilli powder and garam masala powder and mix well.
4. Add yogurt, mix well, cover and cook till oil separates. Add rice, salt, coriander leaves and 3 cups water, stir, cover and cook till fully done.
5. Garnish with some coriander leaves and serve hot.

Click to Subscribe: http://bit.ly/1h0pGXf
For more recipes : http://www.sanjeevkapoor.com
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : http://www.facebook.com/ChefSanjeevKapoor
Twitter : https://twitter.com/sanjeevkapoor

#sanjeevkapoor

Cuisine - Indian

Course - Special Rice

Dish - Special Rice