KEEMA MASOOR PULAO- MINCED MEAT PILAF WITH BROWN LENTILS!!!

 

BROWN LENTILS/SABUT MASOOR DAL-  THESE ARE WHOLE  RED LENTILS,WHOLE LENTILS ARE BASICALLY PACKED WITH MORE FIBRE,LENTILS ARE RICH IN PROTEINS,FOLATE AND HELP IN LOWERING CHOLESTEROL AND VERY HEART FRIENDLY.

THIS PILAF RECIPE COMBINED WITH MINCED MEAT HAS AN AMAZING  FLAVOUR AND TASTE .

RECIPE CARD:

COOKING TIME: 40-50 MINS

SERVES:4-5 

INGREDIENTS:

• LAMB/MUTTON MINCE-500 GMS 
• RICE -500 GMS
• ONIONS-2 NO ( SLICED)
• TOMATOES-4 NO (CHOPPED)
• WHOLE BROWN LENTILS/SABUT MASOOR-150 GMS
• GINGER AND GARLIC PASTE/ ADRAK LAGSAN- 2 TBSP
• RED CHILLI POWDER/LAL MIRCH -4 TSP
• TURMERIC POWDER/HALDI-1 1/2TSP
• WHOLE SPICED POWDER/GARAM MASALA-1 TSP
• OIL :5 TBSP
• CORRIANDER LEAVES-1/2 CUP ( CHOPPED)
• SALT TO TASTE
• YELLOW FOOD COLOR- FEW DROPS
• WHOLE CARAWAY SEEDS/SHAHJEERA-1 TSP
• GREEN CARDAMOM/HARI ELAICHI -4 NO
• BAY LEAVES/TEJ PATTA-2 NO
• CINNAMON STICK/ DALCHINI-3 INCH 

METHOD:

1. WASH AND SOAK THE RICE FOR AN HOUR .
2. CLEAN AND WASH THE MINCED MEAT ABD KEEP IT IN A SIEVE TO DRAIN OUT ALL THE WATER.
3. COOK THE WHOLE LENTILS WITH SALT AND 1/2 TSP TURMERIC POWDER.COOK TILL SOFT AND UNMASHED.KEEP ASIDE.
4. TAKE OIL IN A DEEP PAN PUT ONIONS AND FRY TILL GOLDEN BROWN, ADD GINGER AND GARLIC PASTE AND SAUTÉ FOR ANOTHER MINUTE.
5. ADD CHOPPED TOMATOES AND COOK TILL SOFT , ADD TURMERIC ,RED CHILLI POWDER, GARAM MASALA AND SALT .
6. COOK TILL ALL THE SPICES WELL COOKED, ADD MINCED  MEAT AND COOK COVERED FOR 15-20 MIN TILL COOKED AND DRY.
7. ADD CORRIANDER AND KEEP ASIDE.
8. BOIL WATER FOR RICE WITH ALL THE WHOLE SPICES AND  SALT.
9. COOK THE RICE TILL ALMOST DONE .DRAIN AND KEEP ASIDE.
10. TAKE A BIG PAN PUT A LAYER OF COOKED RICE ,TOP IT WITH A LAYER  OF COOKED LENTILS AND AGAIN A LAYER OF RICE TOPPED WITH A LAYER OF COOKED MINCED MEAT AND FINALLY FINISH IT OFF WITH A LAYER OF RICE.
11. PUT THE FOOD COLOR AND COOK ON A VERY SIM FLAME FOR 5-8 MINS.
12. READY TO SERVE.