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Signature Memoni Masoor pulao(keema masoor biryani)
Signature Memoni Masoor pulao(keema masoor biryani)

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Whole grain snacks are an outstanding choice for a fast wholesome snack. A bit of whole wheat toast, as an example is a great snack in the morning hours. Eating on the run may be more healthy with whole fiber chips and crackers. Whole grains are usually better than processed grains found in white bread.

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We hope you got benefit from reading it, now let’s go back to signature memoni masoor pulao(keema masoor biryani) recipe. You can cook signature memoni masoor pulao(keema masoor biryani) using 26 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Signature Memoni Masoor pulao(keema masoor biryani):
  1. You need 1 kg Rice (boiled in water with 2tbs salt & drained)
  2. Get 1 cup masoor daal (soaked over night & boiled with 1tbs salt)
  3. You need 1 kg mince mutton
  4. You need 2 onions large (finely chopped)
  5. Prepare 4 tomatoesmedium (chopped)
  6. Provide 1 1/2 tbsp ginger & garlic paste
  7. Provide 8 green chillies (chopped) pped)
  8. You need 1 1/2 tbsp ginger & garlic paste
  9. Get 1 cup fried onions
  10. Take 1tsp red chilli powder
  11. Use 1/2tsp turmeric
  12. Prepare 1&1/2tsp salt
  13. Provide 1/2 tsp crushed red chilli
  14. Get 2 pieces cinnamon stick
  15. Take 1/2 tsp black pepper corn
  16. You need 2 tbsp cumin seeds
  17. Use 2 tbs kewra water
  18. Provide 1/4 tsp food colour yellow
  19. Use 8 cloves
  20. Provide 3 black cardamom
  21. Get 7 green cardamom
  22. Take 2 tsp garam masala powder
  23. Take 1 bunch mint (chopped)
  24. You need 1 bunch coriander (chopped)
  25. Use 1 cup oil
  26. Get 3 tbs ghee (melted)
Instructions to make Signature Memoni Masoor pulao(keema masoor biryani):
  1. Boil rice with salt and keep aside. - soak the daal in water over night, then wash and boil with salt for 20 minutes, drain the water and keep aside.
  2. Heat oil in a pan add cloves, black pepper corn, black cardamom, cumin seeds 1tbs, cinnamon stick, green cardamom, onions, ginger & garlic paste, fry till gets a light golden colour on high flame.
  3. Then add tomatoes, mince, red chilli powder, salt, turmeric, water 1/4 cup mix well wait for a boil on high flame, then lower the flame to medium and cook till the oil comes on the surface. - then add the green chilli half, garam masala 1 tsp, mint half, coriander half mix well cook further for 2 minutes on high flame and keep aside.
  4. In a pan heat 3tbs oil, cumin seeds 1tbs, green chilli and sauté on high flame. - then add the boiled daal, crushed red chilli, garam masala powder 1 tsp, mint, coriander mix on high flame for a few minutes and keep aside.
  5. In a large pot layer half of the boiled rice top it with, daal, mince, remaining rice, kewra water mixed with food colour, fried onions, melted ghee and a few mint leaves, cove cover the lid with a tea towel and simmer for 10 minutes. - serve hot.

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