Name: Kheema Masoor Pulav recipe by sarabjeet kaur at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4
Ingredients: 500 gms mutton Kheema; 2 cups basmati rice (washed and soaked for an hour); 2 onions thinly sliced; 3 tbsp ginger garlic chilli paste; 3 tbsp coriander, dry red chilli powder (dry roast it and grind it roughly); 1 tbsp garam masala powder; Whole garam masala; 4 tbsp oil or ghee; 2 tomatoes finely chopped; Salt to taste; Juice of half lemon; pinch of saffron soaked in warm milk; 1/4 cup thick curd; 1/4 cup whole masoor daal (washed & soaked)

Ingredients Serving: 4

500 gms mutton Kheema
2 cups basmati rice (washed and soaked for an hour)
2 onions thinly sliced
3 tbsp ginger garlic chilli paste
3 tbsp coriander, dry red chilli powder (dry roast it and grind it roughly)
1 tbsp garam masala powder
Whole garam masala
4 tbsp oil or ghee
2 tomatoes finely chopped
Salt to taste
Juice of half lemon
pinch of saffron soaked in warm milk
1/4 cup thick curd
1/4 cup whole masoor daal (washed & soaked)

Instructions

Heat oil in a thick vessel and add whole garam masala, when they start crackling add onions and sauté till golden brown.
Add washed mutton Kheema and sauté till water dries.
Add ginger garlic and chilli paste, keep sautéeing add little water, so that masala doesn't stick to the bottom.
in a bowl, add curd and ground spices, some salt and mix well, pour the curd mix in a pot and stir well, slow the flame and close the lid of pot, and leave for 5 to 10 minutes.
Next when masala starts leaving oil on sides add whole masoor, 3 cups water and close the lid and let cook for 30 to 45 minutes or till the daal is soft but not mushy.
Next add rice, lemon juice, saffron milk and let it boil.
When it starts boiling, slow the flame to the lowest point, close the lid and put something heavy on top and let the rice cook for about 15 to 20 minutes.
After 20 minutes let it cool down, open and mix gently with fork and serve with salad or raita of your choice.

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