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Masoor Pulao

Flavored aromatic basmati rice layered with black lentil and mutton mince left on dum for all the aromas to enhance.

Ready in: 1 hour 20 minutes

Makes: 6 serving


Spice level can be adjusted as per taste.

A veg version of this pulao can be made by replacing mutton keema with soya kheema.

To be served with dahi ka kachumbar.

Using long grain biryani rice is suggested.


  • 250 gms mutton kheema

  • 200 gms black masoor dal

  • 250 gms curd

  • 6 eggs

  • 3 potatoes (big)

  • 2 big onions (chopped)

  • ½ cup fried golden onions

  • 1 tsp turmeric powder

  • 1 tsp cumin powder

  • 1 ½ tsp coriander powder

  • 2 tsp ginger garlic paste

  • 2 tsp green chilli paste

  • 5 tbsp refined oil

  • ½ tsp garam masala

  • ½ tsp black pepper powder

  • ½ tsp shah jeera

  • 7 cloves

  • 8 to 10 peppercorns

  • 6 to 7 green cardamom

  • 1 mace

  • 1 star anise

  • 2 to 3 bay leaf

  • Chop coriander

  • Chop mint

  • 1/2 lemon

  • 500 gms Rice

  • Yellow food colour (for garnish)

  • Rose water

  • Salt to taste


  1. In a large mixing bowl soak kali masoor dal for 1 hour.

  2. Boil the dal with turmeric and salt until 95% cooked.

  3. Parboil potatoes and fry them until golden brown.

  4. Boil eggs until cooked completely (14 mins). Also fry these until nicely golden brown.

  5. In a large handi add 3 tbsp oil, add ½ tsp shah jeera, 1 bay leaf, mace, star anise, 4 peppercorns, 4 cloves, and saute for 1 min.

  6. Add onion and saute until translucent, add ginger garlic paste, green chilli paste, curd, turmeric powder, cumin powder, coriander powder, salt and chop coriander, saute until raw smell disappears.

  7. Add kheema and cook until kheema is well done. ( make sure water is all dried up)

  8. At the same time in another pan boil water for cooking rice.

  9. Add remaining whole garam masala and squeeze lime and cook rice until 75% cooked.

  10. Drain and cool the rice.

  11. In a lagan to assemble the pulao, sprinkle 1 tbsp oil and 1 tbsp water on the base.

  12. Add ¼ of the cooked rice on the oil, sprinkle yellow colour, fried onion, coriander and mint.

  13. Add all the kheema mix on the rice (make sure its equally set)

  14. Add fried potatoes and insert it in the kheema layer.

  15. Add ¼ part of rice again and repeat the garnish process.

  16. Add boiled dal on this layer and spread equally.

  17. Add the remaining boiled rice and add coriander, mint, yellow colour, rose water and remaining oil.

  18. Add the fried eggs on top and seal with silver foil and lid.

  19. Keep on dum over high flame for 5 minutes, then turn down the flame to low and cook it further for 15 mins until steam releases from the sides.

  20. Serve with dahi kachumber.

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