Masoor Pulao is a hearty rice dish made by layering fragrant basmati rice with spiced beef mince and tangy black lentils. While it shares some similarities with biryani in the way it is assembled, the combination of earthy lentils and savoury qeema gives it a character all of its own.
This recipe brings together three separate components: fluffy basmati rice, my homemade Qeema (Beef Mince), and Masoor Dal (Black Lentils). The layers are then steamed together on dum, allowing the flavours to meld while keeping each grain of rice distinct.
Perfect for family dinners, meal prep or entertaining, Masoor Pulao is comfort food at its best.
Masoor Pulao
Course: Lunch, DinnerDifficulty: Medium8
people30
minutes30
minutes1
hourIngredients
- Masoor Dal
½ cup black lentils
2 cups water
½ tsp turmeric powder
1 tsp salt
¼ medium onion, thick slices
¼ tsp ginger & garlic paste
½ tsp red chilli powder
1 tbsp tamarind pulp
- Qeema
½ kg beef mince
2 tbsp oil
1 medium onion, finely sliced
2 tsp ginger & garlic paste
½ tsp red chilli powder
¼ tsp turmeric powder
¼ tsp black pepper powder
½ tsp salt
¼ cup yogurt
- Rice
2 cups basmati rice
4 tsp salt
1 bay leaf
6-8 black peppercorn
3 cloves
2 cinnamon sticks
3-4 green cardamoms
water, for boiling
- Layering
½ cup fried onions
½ cup chopped coriander leaves
1 sliced tomato
3-4 green chillies
yellow food colouring mixed with 2 tbsp milk
3 tbsp ghee (melted)
¼ cup dried plums (pre-soaked)
lemon juice
Directions
- Cook the daal
- Wash the black masoor dal thoroughly.
- Add the lentils, water, turmeric, chilli powder, ginger and garlic paste, and sliced raw onions to a saucepan.
- Cook covered until the lentils are tender but still hold their shape.
- Add salt and tamarind pulp and simmer for 5–10 minutes until the flavours combine. Set aside.
- Cook the mince
- Heat oil in a pan over medium heat.
- Add the beef mince and cook until browned (changes colour), breaking up any lumps.
- Add the ginger garlic paste, raw onions, fried onions, and spices (red chilli powder, turmeric, and salt).
- Cook covered until the mince is cooked through and all of the moisture has evaporated. Stir in whipped yogurt. Set aside.
- Parboil the rice
- Wash the rice until the water runs clear. Soak for 30 minutes.
- Bring a large pot of water to a rolling boil and add 4 tsp salt, whole garam masala, bay leaf, and green cardamom.
- Add the rice and cook until approximately 70% done. Drain immediately.
- Layering
- Spread a thin layer of rice on the bottom of a heavy-based pot.
- Add half of the qeema. Spoon over half of the masoor dal. Sprinkle with some fried onions and coriander leaves. Spread half the sliced tomatoes, green chillies, and pre-soaked (drained) dried plums.
- Add another layer of rice. Repeat with the remaining qeema, masoor dal, fried onions, tomatoes, chillies, and coriander leaves.
- Finish with the remaining rice. Top with some fried onions. Drizzle over the food colouring mixture and lemon juice.
- Dum
- Cover the pot with a tight-fitting lid. Cook on very low heat for 30–40 minutes.
- Rest for 10 minutes before opening.
- Gently fluff the rice and serve.
Notes
- The lentils should be cooked through but not mushy, as they continue cooking during dum.
- The qeema should be relatively dry before layering to prevent the rice from becoming heavy.
