How to make MASOOR PULAO- SK Khazana -

Whole red lentils and rice cooked with masalas to make this delicious pulao.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Red lentils (मसूर), Basmati rice (बासमती चावल)

Cuisine : Indian

Course : Main Course Vegetarian

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For more recipes related to MASOOR PULAO- SK Khazana checkout Masoori Chi Godi Shaak, Masoor and Coconut Curry. You can also find more Main Course Vegetarian recipes like Arbi ki Kadhi - SK Khazana Ratatouille Soya Shashlik Masala Subz Khichda (Veg Haleem)

MASOOR PULAO- SK Khazana

MASOOR PULAO- SK Khazana Recipe Card

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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 : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for MASOOR PULAO- SK Khazana Recipe

  • Red lentils whole, soaked for 30 minutes and drained 1/2 cup

  • Basmati rice 1 1/2 cups

  • Ghee 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Cloves 3-4

  • Black peppercorns 10-12

  • Cinnamon stick 1 inches

  • Ginger-garlic-green chilli paste 1 1/2 tablespoons

  • Tomato chopped 1 medium

  • coriander leaves chopped 5 tablespoons

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Cumin powder 3/4 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

Method

Step 1

Wash Basmati Rice with sufficient water for 2-3 times. Add fresh water and soak for 20 minutes and drain.

Step 2

Heat ghee in a pan, add cumin seeds and once they change colour, add cloves, black peppercorns, and cinnamon stick and sauté for a minute.

Step 3

Add ginger-garlic-green chilli paste, mix and cook for 2 minutes.

Step 4

Add tomato and 2 tbsps coriander leaves and sauté for 2-3 minutes on a medium heat.

Step 5

Add whole red lentils and mix well, add remaining ghee, red chilli powder, coriander powder, turmeric powder cumin powder, garam masala powder, salt and mix, cover and cook for 2-3 minutes.

Step 6

Remove the lid, add soaked rice and mix gently. Add 2 cups hot water and adjust salt, mix gently, cover and cook for 15-20 minutes.

Step 7

Switch off the heat and add remaining coriander leaves and mix gently. Transfer into a serving plate and garnish with coriander leaves.

Step 8

Serve hot with vegetable raita.

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MasterChef Sanjeev Kapoor

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.