Sunday, February 13, 2011

Kheema-Masoor Pulao Recipe

1/2 Kg. Mince Meat ( Kheema ).
1/2 Kg. Rice.
1 cup whole masoor dal.
1 cup yogurt.
1.5 Tbsp. ginger/garlic/chilly paste.
1 tsp. haldi/turmeric
2 tsps. dhaniya/coriander powder
1 tsp. chilly powder.
1 tsp. garam masala powder.
1/2 lime juice.
2 green chillies cut fine.
4 to 5 pods of garlic cut fine or if green garlic is available then use that.

Wash the kheema/mince and drain. Marinate the kheema with all the above ingredients except rice and masoor dal for 1/2 an hour. Boil the masoor dal with a little salt and keep aside.
Boil water with whole garam masala ( cloves/cinnamon/big cardomoms/peppercorns/tejpatha}. When water boils, add rice (soaked in water for 10 mins ) and cook till done.
Drain the water.

Take 3 onions sliced and fry till golden brown. Now add the marinated mince/kheema and
cook till the mince is done.

In a vessel cut 2 to 3 tomatoes into rings and place them. Now mix the kheema and masoor dal and place it above the tomato rings. Put some kothmeer and pudina over the mince. Now put the cooked rice over the mince and pour some pure ghee and a pinch of saffron over the rice and keep it on slow fire for 15 to 20 mins.

Serve with green chutney and dahi raita.

1 comment:

  1. Don't forget to add salt to the mince or rice.Even if it;s not mentioned, you have to add salt as it goes without saying.

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