How to make Masoor Keema Pulao - SK Khazana -
A wholesome pulao, the combination of whole red lentils and mutton mince is delicious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole red lentils (sabut masoor) (साबुत मसूर), Mutton mince (keema) (मटन का कीमा)
Cuisine : Indian
Course : Rice
You can also find more Rice recipes like fried rice Ghee Molaga Podi Rice Vaangi Bhath Gosht Biryani
Masoor Keema Pulao - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 7-8 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Masoor Keema Pulao - SK Khazana Recipe
Whole red lentils (sabut masoor) soaked overnight 1/2 cup
Mutton mince (keema) 1 cup
Basmati rice soaked and drained 1 1/2 cups
Ghee 2 tablespoons
Cumin seeds 1 teaspoon
Black peppercorns 6-8
Cinnamon broken 1 inches
Cloves 4-5
Ginger-garlic paste 1 tablespoon
Large onion chopped 1
Chopped tomatoes 1 cup
Turmeric powder 1/2 teaspoon
Coriander powder 1 teaspoon
Red chilli powder 1 teaspoon
Garam masala powder 3/4 teaspoon
Yogurt 1/3 cup
Fresh coriander leaves chopped 2 tablespo for garnish
Method
Step 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.
Step 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.
Step 3
Add turmeric powder, coriander powder, chilli powder and garam masala powder and mix well.
Step 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.
Step 5
Garnish with some coriander leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
