Kheema or ground meat is a popular choice for many due to its versatility, ease of cooking and affordability. It tastes delicious when cooked on its own with some seasonings and can be stretched further by including some grains, vegetables or legumes. Perfect for feeding a crowd without breaking the bank. Hearty, nutritious, flavourful with a moderate fat content.
Like ground meat, whole masoor can be cooked by itself or in combination with meats, vegetables, in pulao dishes and even soups. Besides containing high levels of proteins, masoor is a good source of dietary fibre lowering cholesterol levels and managing blood sugar disorders. Prevents anemia and controls hypertension. Whole masoor is much more nutritious than the skinned masoor dal.
The classic pulao is enhanced with minced meat and whole masoor to create a wholesome satisfying dish. First, I cooked the mince with the whole masoor, then the pulao separately in a flavourful stock. When the meat, lentils and rice are cooked together, the former two get lost in the rice. Hence, I cooked them separately, assembled each in layers in a bundt pan, transferred in an oven to heat for 20 minutes. Upturned onto a platter for an eye-catching impressive look. For your next special occasion, make this stunning pulao to wow your family and friends. Loaded with proteins, this pulao is delicious with the fragrant rice along with the spicy mince and whole masoor that has a pleasant bite.
Like ground meat, whole masoor can be cooked by itself or in combination with meats, vegetables, in pulao dishes and even soups. Besides containing high levels of proteins, masoor is a good source of dietary fibre lowering cholesterol levels and managing blood sugar disorders. Prevents anemia and controls hypertension. Whole masoor is much more nutritious than the skinned masoor dal.
The classic pulao is enhanced with minced meat and whole masoor to create a wholesome satisfying dish. First, I cooked the mince with the whole masoor, then the pulao separately in a flavourful stock. When the meat, lentils and rice are cooked together, the former two get lost in the rice. Hence, I cooked them separately, assembled each in layers in a bundt pan, transferred in an oven to heat for 20 minutes. Upturned onto a platter for an eye-catching impressive look. For your next special occasion, make this stunning pulao to wow your family and friends. Loaded with proteins, this pulao is delicious with the fragrant rice along with the spicy mince and whole masoor that has a pleasant bite.
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Kheema Masoor Pulao
(Serves 6 or 8)
Kheema & Whole Masoor Layer
Ingredients:
625 grams ground meat (beef, chicken or lamb)
3/4 cup whole masoor
1 large onion (chopped)
2 green chillies (chopped)
1 large tomato (chopped)
1 heaped spoonful chopped garlic
1-inch ginger grated
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
2 teaspoons garam masala powder
2 teaspoons shan meat masala
1 bay leaf
1 tablespoon lime juice
2 spoonfuls of sour cream
2 sprigs of mint leaves
handful coriander leaves (chopped)
a pinch of sugar
salt
Method:
Clean the whole masoor for stones and dirt. Wash and soak in hot water for an hour. After an hour, drain out the water and set aside.
In a skillet, cook the meat (in its own fat) till it changes colour. Add the onion, bay leaf, garlic, ginger, green chillies and fry till the onion is soft. Stir in the tomato, sour cream and spice powders (except the garam masala powder). When the tomato is pulpy, add the water, whole masoor, sugar and salt.
Continue to cook on medium heat till the masoor is tender but firm to the bite and all the moisture is absorbed. Sprinkle garam masala powder, lime juice, mint leaves and coriander leaves. The meat mixture should be dry.
Using a sieve, strain the mince over a bowl to get rid of any excess fat.
Note:
Rice
Ingredients:
3 cups basmati rice
1 large onion (sliced)
1 teaspoon cumin seeds
2 bay leaves
10 whole black peppercorns
8 cloves
2 cinnamon sticks (1.5-inches each)
4 green cardamoms
1 big black cardamon
1 star anise
a pinch of saffron
5 and 1/2 cups of chicken stock
4 maggi vegetable bouillon cubes (5 grams each)
1 tablespoon ghee
1/4 cup oil
salt (if required)
Method:
Soak rice in water for 30 minutes.
Heat chicken stock and set aside.
In a large wide bottomed pan, heat the oil with ghee and sprinkle cumin seeds. When the seeds start to splutter, incorporate the bay leaves, star anise, black cardamom, peppercorns, cloves, cardamoms and cinnamon sticks. Stir in the onion slices and sauté until slightly golden. Add the saffron and bouillon cubes. Ensure to crush the cubes well.
Pour the stock into the pan and let it come to a roaring boil.
In the meantime, drain rice and keep it ready.
Gently mix in the rice and close the pan with the lid. Cook on medium heat until half the liquid is absorbed. Stir rice gently, cover with the lid and continue cooking. After a few minutes, you will see holes in the rice with very little liquid left at the bottom of the pan. Shut off the flame leaving the pan covered. Do not touch or open for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them.
Note:
Assembling
Ingredients:
few mint and coriander leaves (chopped)
Method:
Preheat the oven to 350 F or 180 C.
Lightly grease a bundt pan with ghee.
Spread one-third of the rice all over the bottom of the pan.
Using a glass or a container with a flat bottom, press rice firmly.
Then layer half of the well-drained mince and whole masoor mixture. Sprinkle some mint and coriander leaves on top. Cover with another one-third layer of rice followed by the remaining mince mixture, mint and coriander leaves. Finally, finish with the remaining one-third rice.
Ensure to press firmly after each layer and wipe the bottom of the glass or container with a paper towel after every layer is pressed.
Cover the bundt pan with an aluminum foil and heat in the oven for 20 minutes.
The rice layers will loosen a bit with heat so press down firmly once again before upturning onto a serving platter.
Decorate as desired with fried onions, cashewnuts, raisins, and chopped coriander leaves.
Serve kheema masoor pulao with raita.
To read click here: Copyright & Privacy Policy
Kheema Masoor Pulao
(Serves 6 or 8)
Kheema & Whole Masoor Layer
Ingredients:
625 grams ground meat (beef, chicken or lamb)
3/4 cup whole masoor
1 large onion (chopped)
2 green chillies (chopped)
1 large tomato (chopped)
1 heaped spoonful chopped garlic
1-inch ginger grated
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
2 teaspoons garam masala powder
2 teaspoons shan meat masala
1 bay leaf
1 tablespoon lime juice
2 spoonfuls of sour cream
2 sprigs of mint leaves
handful coriander leaves (chopped)
a pinch of sugar
salt
Method:
Clean the whole masoor for stones and dirt. Wash and soak in hot water for an hour. After an hour, drain out the water and set aside.
In a skillet, cook the meat (in its own fat) till it changes colour. Add the onion, bay leaf, garlic, ginger, green chillies and fry till the onion is soft. Stir in the tomato, sour cream and spice powders (except the garam masala powder). When the tomato is pulpy, add the water, whole masoor, sugar and salt.
Continue to cook on medium heat till the masoor is tender but firm to the bite and all the moisture is absorbed. Sprinkle garam masala powder, lime juice, mint leaves and coriander leaves. The meat mixture should be dry.
Using a sieve, strain the mince over a bowl to get rid of any excess fat.
Note:
- No oil used. If meat has very little fat, then use some oil.
Rice
Ingredients:
3 cups basmati rice
1 large onion (sliced)
1 teaspoon cumin seeds
2 bay leaves
10 whole black peppercorns
8 cloves
2 cinnamon sticks (1.5-inches each)
4 green cardamoms
1 big black cardamon
1 star anise
a pinch of saffron
5 and 1/2 cups of chicken stock
4 maggi vegetable bouillon cubes (5 grams each)
1 tablespoon ghee
1/4 cup oil
salt (if required)
Method:
Soak rice in water for 30 minutes.
Heat chicken stock and set aside.
In a large wide bottomed pan, heat the oil with ghee and sprinkle cumin seeds. When the seeds start to splutter, incorporate the bay leaves, star anise, black cardamom, peppercorns, cloves, cardamoms and cinnamon sticks. Stir in the onion slices and sauté until slightly golden. Add the saffron and bouillon cubes. Ensure to crush the cubes well.
Pour the stock into the pan and let it come to a roaring boil.
In the meantime, drain rice and keep it ready.
Gently mix in the rice and close the pan with the lid. Cook on medium heat until half the liquid is absorbed. Stir rice gently, cover with the lid and continue cooking. After a few minutes, you will see holes in the rice with very little liquid left at the bottom of the pan. Shut off the flame leaving the pan covered. Do not touch or open for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them.
Note:
- Always use a wide bottomed pan to cook pulao. This gives the rice grains enough room to spread and bloom.
- No salt was used. Pulao flavoured perfectly with the bouillon cubes.
Assembling
Ingredients:
few mint and coriander leaves (chopped)
Method:
Preheat the oven to 350 F or 180 C.
Lightly grease a bundt pan with ghee.
Spread one-third of the rice all over the bottom of the pan.
Using a glass or a container with a flat bottom, press rice firmly.
Then layer half of the well-drained mince and whole masoor mixture. Sprinkle some mint and coriander leaves on top. Cover with another one-third layer of rice followed by the remaining mince mixture, mint and coriander leaves. Finally, finish with the remaining one-third rice.
Ensure to press firmly after each layer and wipe the bottom of the glass or container with a paper towel after every layer is pressed.
Cover the bundt pan with an aluminum foil and heat in the oven for 20 minutes.
The rice layers will loosen a bit with heat so press down firmly once again before upturning onto a serving platter.
Decorate as desired with fried onions, cashewnuts, raisins, and chopped coriander leaves.
Serve kheema masoor pulao with raita.
