Keema Masoor Pulao

Ingredients:

For Rice:

• Masoor daal 3/4 cup
• Rice 2 cups
• Vinegar 2 tbsp
• Water 6 cups
• Salt to taste

For Mince Meat:

• Oil 2 tsp
• Cardamom 3-4
• Cinnamon sticks 2 inch
• Bay leaf 1
• Cloves 4
• Masoor daal 3/4 cup
• Peppercorns 1 tsp
• Onion chopped 2
• Potato cut into quarters 1
• Green chilies 4-5
• Ginger garlic paste 1/2 tsp
• Tomatoes 4
• Mince meat 450 gm
• Roasted coriander powder 2-3 tsp
• Chili powder 1/2 tsp
• Turmeric powder 1/2 tsp
• Yogurt 1/4 cup
• Salt to taste

To Assemble:

• Oil 1 tbsp
• All spice powder 1 pinch
• Saffron few
• Fried onions 2
  

Method:

1. For rice: Boil water for rice.
2. Season with salt.
3. Put in drained masoor daal and cook for 15 minutes or so.
4. Add vinegar and put rice.
5. Cook rice till rice plumps up and grain has bite to it.
6. Rice should not be completely cooked.
7. Drain rice and keep aside.
8. For mince meat: Heat oil, add cardamom, cinnamon, bay leaf, peppercorns and cloves.
9. Add chopped onion and saute onions till translucent.
10. Add chilies, ginger garlic paste and potatoes and saute till potatoes have cooked a bit and browned all sides.
11. Add chopped tomatoes and saute till oil separates from tomatoes.
12. Add drained masoor daal and mince.
13. Add chili, turmeric, roasted coriander powder and salt.
14. Saute for few seconds, before adding beaten yogurt and cook till potatoes are cooked through, mince is cooked and mixture is dry.
15. To assemble dish: Heat oil.
16. Put layer of cooked masoor daal rice.
17. Sprinkle rice with few pinches of all spice powder, saffron and brown onion.
18. Cover rice with some mince to form second layer.
19. Continue with rice, all spice powder, saffron and brown onion.
20. Continue layering till all mince and rice are used.
21. Cover dish with aluminum foil and tightly close lid.
22. Simmer rice on low flame around 15-20 minutes or till when you open lid, steam comes out of rice.
23. Serve hot with kachumber or cucumber raita.