Masoor Pulao by Shireen Anwer

Ingredients:

• Mince 1/2 kg
• Onion brown 1 cup
• Ginger garlic 2 tsp
• Chili powder 2 tsp
• Coriander powder 2 tsp
• Cumin powder 1 tsp
• Turmeric 1/2 tsp
• Salt 1-1/2 tsp
• Tomato finely chopped 3
• Yogurt 1/2 cup
• Potatoes 2
• Coriander leaves 4 tbsp
• Mint leaves 2 tbsp
• Green chilies 6
• Fenugreek leaves 4 bunches
• All spice powder 1 tsp
• Yellow color 1/4 tsp
• Milk 1/2 cup
• Kewra water 1 tbsp
• Oil 1/2 cup
• Rice 1/2 kg
• Whole masoor daal 1 cup
  

Method:

1. Heat oil, put fenugreek leaves and fry for 1 minute.
2. Now put ginger garlic, salt, chili powder, coriander powder, cumin powder, turmeric and tomatoes and fry it nicely.
3. Then add mince with yogurt and potatoes, cover it and cook for 15 minutes.
4. Then put 1/2 cup water, cover it and cook until potatoes and mince tender and oil comes on top.
5. Then put all spice powder and green chilies and simmer it.
6. Now boil rice with salt and whole spice until it is half ready.
7. Put half rice with mince mixture in pan.
8. Now spread masoor daal.
9. Then put half rice, yellow color, kewra and milk mixture on top.
10. Then put coriander leaves, mint leaves and brown onion on top of rice and simmer it for 15 minutes.