keema masoor pulaav / biryani

Preparation time : 15 minutes

Cooking time :  45-60 minutes 

ingredients :

for mutton :

mutton mince                       1 kg
ginger paste                             1 tsp
garlic paste                               1 tsp
yogurt                                  1/2 cup
onion                                    6 to 7 medium size
green chilly paste                    1 tbsp
tomato                                  5 to 6 medium size  finely chopped
red chilly powder                           1 tsp
coriander powder                      1 tbsp
turmeric powder                           1/2 tsp
whole spice powder (garam masala )                   1 tsp
fresh coriander leaf                           1 cup chopped
fresh mint leaves                                1 cup chopped
egg                                               2 boiled
salt to taste
ghee   / oil                                           1 cup



for rice :

basmati rice                                        1 kg
salt to taste
bay leaf                                           2
black pepper                                  6 to 8
black cardamom                              2
green cardamom                              3
cumin seeds                                      1/2 tsp
saffron  water                                    4 tbsp (saffron  soaked in water )


for masoor daal (full lentil ):

masoor daal ( full lentil)                         1 cup ( soaked in water for 1/2 hour )
salt to taste

method :

 for mutton mince :

• in a deep pan heat up ghee /oil and add finely diced onion and fry it on high flame till onion get nice brown color , remove in a plate  . put half onion again in pan  add ginger paste , garlic paste ,green chilly paste  and sauté for 1 minute .
• add mutton mince / keema and sauté. add yogurt and sauté till yogurt get mix well  .
• add finely chopped tomato , coriander powder , whole spice garam masala powder , cumin powder , red chilly powder .and salt , again mix well .
• cover the pan and cook for 1 minute on very slow flame till oil  comes out from mince .
• open pan add 1 cup water and cook for 20 to 30 minutes till mutton mince get cooked well .

for daal :

• take a pressure cooker take watery soaked (lentil )masoor daal add salt and 1/4 cup water . and cook for 2 to 3 whistle  .

• open the cooker. if there is water left on cooker cook on high flame till water get evaporate , and only daal is left .

for rice :

• soaked the basmati rice in water for 1/2 hour drain the water from it .

• heat up a pan  with 3 to 4 cup of water .

• add whole spices ,( black cardamom , green cardamom , bay leaf , cumin seed ,black pepper ) and allow the water boil .
• when water start boiling add rice and cook on high flame till water start boiling with rice .
• cover the pan for 5 minutes and cook on slow flame .
• open the pan check the rice . if it is 95 % done  drain the water from it and set aside . 

• boil the egg peel it and cut into 8 parts in each as as shown in pic .

assembling :

step 1   :    in a big pan make 1 layer of rice .
step 2    :   put saffron water on it evenly
step 3    :   put  fried onion layer on it evenly
step 4    :   put finely chopped coriander leaf and mint leaf evenly
step 5    :  put mutton mince layer finely
step 6    :  put masoor daal (full lentil) layer
step 7   :   put mint and coriander leaf layer evenly
step  8 :   put fried onion layer
step  9 :   put rice layer finely
step 10 :  put fried onion evenly


step 11 :     put some saffron water
step 12 :     put some  2 tbsp ghee evenly


cover the pan tightly so that steam do not come out from pan . and cook on very slow flame for 15 minutes .
remove in serving plate .and serve it with raita .




note :

u can use dry nuts in this recipe too . like cashew nuts etc