INGREDIENTS
Masoor Keema Pulao
Servings - 12
INGREDIENTS
Whole red lentils - 120 grams
Water - 500 millilitre
Washed rice 200 - grams
Water - 500 milliliters
Desi ghee - 2 tablespoon
Onion - 65 grams
Mutton keema - 300 grams
Ginger garlic paste - 1 tablespoon
Green chili paste - 1 1/2 tablespoon
Curd - 120 grams
Fried onion
Onion - 130 grams
Salt - 1 1/2 teaspoons
Red chili - 1/2 teaspoon
Coriander powder - 1 teaspoon
Mint - 1 tablespoon
Coriander - 2 tablespoons
(For making pulao)
Desi ghee - 30 milliliters
Bay leaf - 1
Cinnamon stick -1
Cloves - 4 pods
Black cardamom - 1 pod
Cumin seeds - 1/2 teaspoon
Marinated mutton keema
Soaked whole red lentils
Soaked rice
Water 450 milliliters
(For tempering )
Desi ghee - 1 tablespoon
Tomato - 100 grams
Green chili - 4
Paprika - 1/4 teaspoon