Masoor Keema Pulao - SK Khazana

Ingredients list for Masoor Keema Pulao - SK Khazana

• 1/2 cup Whole red lentils (sabut masoor) soaked overnight
• 1 cup Mutton mince (keema)
• 1 1/2 cups Basmati rice soaked and drained
• 2 tablespoons Ghee
• 1 teaspoon Cumin seeds
• 6-8 Black peppercorns
• 1 inches Cinnamon broken
• 4-5 Cloves
• 1 tablespoon Ginger-garlic paste
• 1 Large onion chopped
• 1 cup Chopped tomatoes
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Red chilli powder
• 3/4 teaspoon Garam masala powder
• 1/3 cup Yogurt
• 2 tablespo for garnish Fresh coriander leaves chopped

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. Add lentils, mix, cover and cook for 2 minutes.
3. 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, mix, cover and cook till fully done.
5. Garnish with some coriander leaves and serve hot.