Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, signature memoni masoor pulao(keema masoor biryani). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Signature Memoni Masoor pulao(keema masoor biryani) is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Signature Memoni Masoor pulao(keema masoor biryani) is something which I’ve loved my whole life.
Today i am making masoor pulao that is very different in taste and very easy recipe #MasoorPulao #MemoniPulao #KeemaMasoorPulao masoor pulao ingredients. Memons special qeema masoor biryani by Memon chef. The most delicious recipe of mouth watering biryani.
To get started with this recipe, we have to first prepare a few components. You can cook signature memoni masoor pulao(keema masoor biryani) using 26 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Signature Memoni Masoor pulao(keema masoor biryani):
- Prepare Rice (boiled in water with 2tbs salt & drained)
- Prepare masoor daal (soaked over night & boiled with 1tbs salt)
- Get mince mutton
- Prepare onions large (finely chopped)
- Make ready tomatoesmedium (chopped)
- Prepare ginger & garlic paste
- Make ready green chillies (chopped) pped)
- Take ginger & garlic paste
- Make ready fried onions
- Get red chilli powder
- Make ready turmeric
- Take salt
- Prepare crushed red chilli
- Get cinnamon stick
- Make ready black pepper corn
- Prepare cumin seeds
- Make ready kewra water
- Get food colour yellow
- Get cloves
- Get black cardamom
- Make ready green cardamom
- Prepare garam masala powder
- Make ready mint (chopped)
- Prepare coriander (chopped)
- Prepare oil
- Get ghee (melted)
Learn How to make tasty and Keema pulao/how to make mince rice /tasty unique tasty recipe/hindi urdu. How to make Masoor Keema Pulao. METHOD: Partially boil black masoor lentil in a pan. Check out the tastiest Masoor Keema Pulao recipe only at kfoods.
Instructions to make Signature Memoni Masoor pulao(keema masoor biryani):
- Boil rice with salt and keep aside. - soak the daal in water over night, then wash and boil with salt for 20 minutes, drain the water and keep aside.
- Heat oil in a pan add cloves, black pepper corn, black cardamom, cumin seeds 1tbs, cinnamon stick, green cardamom, onions, ginger & garlic paste, fry till gets a light golden colour on high flame.
- Then add tomatoes, mince, red chilli powder, salt, turmeric, water 1/4 cup mix well wait for a boil on high flame, then lower the flame to medium and cook till the oil comes on the surface. - then add the green chilli half, garam masala 1 tsp, mint half, coriander half mix well cook further for 2 minutes on high flame and keep aside.
- In a pan heat 3tbs oil, cumin seeds 1tbs, green chilli and sauté on high flame. - then add the boiled daal, crushed red chilli, garam masala powder 1 tsp, mint, coriander mix on high flame for a few minutes and keep aside.
- In a large pot layer half of the boiled rice top it with, daal, mince, remaining rice, kewra water mixed with food colour, fried onions, melted ghee and a few mint leaves, cove cover the lid with a tea towel and simmer for 10 minutes. - serve hot.
Find Rice Recipes & all the recipes of all the chefs. I prefer pulao more than biryani recipes that is why every Friday I cook one kind of pulao. The pulao is something I first learnt from a cook who briefly worked for us when we lived in Mumbai. Again, the book which I wrote her recipe in is lost and I tried to recreate it from whatever I remembered so it is largely my own experiment. Till then let's head over to the masoor pulao recipe shall we?
So that is going to wrap this up for this special food signature memoni masoor pulao(keema masoor biryani) recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
