Masoor Keema Pulao

PREPARATION

1. Take a bowl, add 120 grams washed whole red lentils, 500 milliliters water and soak for 3-4 hours.
2. In another bowl, add  200 grams washed rice, 500 milliliters water. Soak for 30 minutes.
3. In a heavy skillet, add 2 tablespoon desi ghee, 65 grams onion and cook till golden brown.
4. Now, in a bowl take 300 grams mutton keema, 1 tablespoon ginger garlic paste , 1 1/2 tablespoon green chilli paste, 120 grams curd, fried onions, 130 grams onion, 1 1/2 teaspoon salt, 1/2 teaspoon red chili powder, 1 teaspoon coriander powder, 1 tablespoon mint, 2 tablespoon coriander and give it a nice stir
5. Marinate the above mixture for 30 minutes
6. In a wok, heat 30 milliliters desi ghee add 1 bay leaf ,1 cinnamon stick , 4 pods cloves , 1 pod black cardamom, 1/2 teaspoon cumin seeds and mix and cook for 30 seconds.
7. Now, add marinated mutton keema and cook until half done.
8. After this, add soaked whole red lentils, soaked rice, mix once and add 450 milliliters water.
9. Mix it properly and cover the lid. Cook for atleast 20-25 minutes on medium heat.   
10. After 25 minutes, remove the wok from heat.
11. For tempering, In heated pan add 1 tablespoon desi ghee, 100 grams tomato, 4 green chili, mix once then add 1/4 teaspoon paprika stir it and let it cook for 2 more minutes.
12. Serve and garnish with prepared tempering over it.