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Keema Masoor Pulav

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750 grams Mince chicken/mutton
3 cups Basmati Rice
0.5 cup Whole black Masoor
1 tbsp Ginger Garlic paste
2 Potatoes peeled and cut in pieces
2 large Onion finely sliced
2 large Tomatoes finely chopped
0.5 cup Oil
4 sticks Cinnamon sticks
4 Bay leaves
1 Star aince
4 Cloves
6 Pepper
1 tbsp Garam masala
2 tbsp Peprika powder
1 tbsp Turmeric
1 tbsp Coriander powder
1 tbsp Crushed dried red chillies
2 tsp Lemon juice
1 tsp Jeera seeds
As per taste Salt
Few Curry leaves
Chopped coriander leaves
Chopped mint leaves
For Tempering
2 tbsp Ghee
1 tbsp Oil
Few curry leaves

Keema Masoor Pulav

  • Spicy
    • Medium


    • For Tempering



    This flavorful and mouthwatering keema masoor pulav , a spiced ground meat and rice dish, is about to become your new favorite meal

    Keema masoor pulao is a one-pot dish made up of spiced ground meat, red lintels, long-grain basmati rice and aromatic spices. It’s a weeknight favorite at our house as well as a dish we serve when we have company. It’s so easy to make and impressive too!



    For Boiling rice

    Boil rice and masoor daal with salt, 2 bay leaf, 4 cloves, 1 star anise, 2 cinnamon stick, pepper and drain the water.


    For Gravy

    Heat oil in pot, braise jeera, bay leaves, cinnamon sticks and onion until golden brown. Add ginger/garlic and fry a further ½ a minute. Add tomatoes, salt and spices and simmer until tomatoes softened. Add the mince and toss well, breaking up any lumps and ensuring all the spices are mixed well. Cook till minced is cooked completely and oil seperates.

    Cut the potatoes like wedges and fry them. Keep them aside.


    For Tempering

    In a pan heat oil and ghee and let them heat. Now add curry leaves and let them crackle.


    For Layering

    In a vessel first spread little rice in the base.
    Now pour the cooked mince on it. Add coriander leaves, mint leaves on the minced and then spread the remaining rice on it. Now put the fried potatoes on the rice.
    Garnish with fried onions, coriander leaves and mint leaves. Now pour tempering on it.
    Let it cook on high heat for 10 minutes and then on low heat for 10 minutes.
    Delicious keema masoor pulav is ready.


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