Masoor Pulao And Ghass Ka Halwa by Chef Arif Dawood

Ingredients for Masoor Pulao:

• Mince 500 grams
• Whole black gram 250 grams
• Potato 250 grams
• Green coriander 1 bunch
• Mint 1 bunch
• Tomato 2-3
• Curry leaves 2 sticks
• Fried onion 1 bowl
• Ginger garlic paste 1 tbsp
• Red chili powder 1 tbsp
• Coriander powder 1 tbsp
• Turmeric 1 tsp
• Nutmeg mace 1/2 tsp
• Mix garam masala 1 tbsp
• Cumin 1 tsp
• Sela rice 1 kg
• Oil 1 bowl
• Yellow pinch color 1 pinch
• Salt as required

Method:

1. Heat oil in one pan, put fried onions, mince, ginger, garlic paste, chopped red chili, chopped coriander, turmeric, salt, mixed garam masala and cumin and roast well.
   
2. Now add potato and nutmeg mace powder, chopped coriander, mint, curry leaves and tomato and roast it more.
3. Together put some water.
4. After that, add lentil and boiled rice, put yellow color and oil on top and leave for simmer.
   
5. When ready, serve hot.

Ingredients for Ghass Ka Halwa:

• China grass 2
• Milk 1 liter
• Sugar 1 cup
• Almonds 100 gram
• Pistachio 100 gram
• Saffron 1 pinch

Method:

1. Heat milk nicely. Then put sugar and cook it.
2. In separate pan, add china grass in water and cook until tender.
3. Now put china grass in cooked milk and boil it.
4. Freeze it by taking out in dish. Garnish with saffron, pistachio and almonds and serve.