MASOOR KEEMA PULAOIngredients¾ cup whole red lentil (sabut masoor), soaked for 1 hour and drained300 grams mutton mince (keema)1½ cups Daawat Pulav Basmati Rice 2 tbsps oil1 tsp cumin seeds3-4 cloves4-5 black peppercorns1 black cardamom2 green cardamoms1 large onion, finely chopped4 tbsps chopped fresh coriander leaves1 tbsp ginger-garlic paste½ tsp turmeric powder1 tsp red chilli powder2 tsps coriander powderSalt to taste1 cup tomato puree2 tbsps meat masala Fresh coriander sprig for garnishKachumber to serveMethod1. Wash Daawat Pulav Basmati Rice with sufficient water for 2-3 times, add fresh water, soak for 20 minutes and drain. 2. Heat oil in a pressure cooker, add cumin seeds, cloves, black peppercorns, black cardamom and green cardamoms and sauté till fragrant. 3. Add onion and sauté well. Add 2 tbsps coriander leaves, mix and sauté till onion turns translucent.4. Add mutton mince and sauté on high heat for 1-2 minutes. Add ginger-garlic paste, mix and sauté for 2-3 minutes more. 5. Add turmeric powder, red chilli powder, coriander powder, and salt, and mix well. Add tomato puree, mix and cook for 2-3 minutes. 6. Add meat masala and soaked lentil and mix well. Add soaked rice and gently mix.7. Add 1½ cups hot water and mix, adjust salt, remaining coriander leaves and lightly mix, Cover and cook under pressure till 3-4 whistles are released. 8. Open the cooker once the pressure has reduced completely, transfer the masoor keema pulao on to a serving plate and garnish with coriander sprig.9. Serve hot with kachumber.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #MasoorKeemaPulao