Kheema Masoor Pulav | How to make Kheema Masoor Pulav

By samina khan  |  11th Oct 2016  |  
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  • Kheema Masoor Pulav, How to make Kheema Masoor Pulav
Kheema Masoor Pulavby samina khan
  • Prep Time

    60

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

43

0

About Kheema Masoor Pulav Recipe

Spicy pulao served with lauki raita.

Kheema Masoor Pulav is a delicious dish which is enjoyed by the people of every age group. The recipe by samina khan teaches how to make Kheema Masoor Pulav step by step in detail. This makes it easy to cook Kheema Masoor Pulav in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Kheema Masoor Pulav at home. This amazing and mouthwatering Kheema Masoor Pulav takes 60 minutes for the preparation and 60 minutes for cooking. The aroma of this Kheema Masoor Pulav is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Kheema Masoor Pulav is a good option for you. The flavour of Kheema Masoor Pulav is palatable and you will enjoy each and every bite of this. Try this Kheema Masoor Pulav and impress your family and friends.

Kheema Masoor Pulav

Ingredients to make Kheema Masoor Pulav

  • 500 gms mutton Kheema
  • 2 cups basmati rice (washed and soaked for an hour)
  • 2 onions thinly sliced
  • 3 tbsp ginger garlic chilli paste
  • 3 tbsp coriander, dry red chilli powder (dry roast it and grind it roughly)
  • 1 tbsp garam masala powder
  • Whole garam masala
  • 4 tbsp oil or ghee
  • 2 tomatoes finely chopped
  • salt to taste
  • Juice of half lemon
  • pinch of saffron soaked in warm milk
  • 1/4 cup thick curd
  • 1/4 cup whole masoor daal (washed & soaked)

How to make Kheema Masoor Pulav

  1. Heat oil in a thick vessel and add whole garam masala, when they start crackling add onions and sauté till golden brown.
  2. Add washed mutton Kheema and sauté till water dries.
  3. Add ginger garlic and chilli paste, keep sautéeing add little water, so that masala doesn't stick to the bottom.
  4. in a bowl, add curd and ground spices, some salt and mix well, pour the curd mix in a pot and stir well, slow the flame and close the lid of pot, and leave for 5 to 10 minutes.
  5. Next when masala starts leaving oil on sides add whole masoor, 3 cups water and close the lid and let cook for 30 to 45 minutes or till the daal is soft but not mushy.
  6. Next add rice, lemon juice, saffron milk and let it boil.
  7. When it starts boiling, slow the flame to the lowest point, close the lid and put something heavy on top and let the rice cook for about 15 to 20 minutes.
  8. After 20 minutes let it cool down, open and mix gently with fork and serve with salad or raita of your choice.

My Tip:

Wash rice 4 to 5 times in running water it will make your rice fluffy. When the rice is cooked let it cool and mix gently with the fork.

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