मसूर कीमा पुलाव | Masoor Keema Pulao | Sanjeev Kapoor Khazana

MASOOR KEEMA PULAO

Ingredients

¾ cup whole red lentil (sabut masoor), soaked for 1 hour and drained
300 grams mutton mince (keema)
1½ cups Daawat Pulav Basmati Rice
2 tbsps oil
1 tsp cumin seeds
3-4 cloves
4-5 black peppercorns
1 black cardamom
2 green cardamoms
1 large onion, finely chopped
4 tbsps chopped fresh coriander leaves
1 tbsp ginger-garlic paste
½ tsp turmeric powder
1 tsp red chilli powder
2 tsps coriander powder
Salt to taste
1 cup tomato puree
2 tbsps meat masala
Fresh coriander sprig for garnish
Kachumber to serve

Method

1. Wash Daawat Pulav Basmati Rice with sufficient water for 2-3 times, add fresh water, soak for 20 minutes and drain.
2. Heat oil in a pressure cooker, add cumin seeds, cloves, black peppercorns, black cardamom and green cardamoms and sauté till fragrant.
3. Add onion and sauté well. Add 2 tbsps coriander leaves, mix and sauté till onion turns translucent.
4. Add mutton mince and sauté on high heat for 1-2 minutes. Add ginger-garlic paste, mix and sauté for 2-3 minutes more.
5. Add turmeric powder, red chilli powder, coriander powder, and salt, and mix well. Add tomato puree, mix and cook for 2-3 minutes.
6. Add meat masala and soaked lentil and mix well. Add soaked rice and gently mix.
7. Add 1½ cups hot water and mix, adjust salt, remaining coriander leaves and lightly mix, Cover and cook under pressure till 3-4 whistles are released.
8. Open the cooker once the pressure has reduced completely, transfer the masoor keema pulao on to a serving plate and garnish with coriander sprig.
9. Serve hot with kachumber.

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