Keema Masoor Biryani is actually minced meat and black lentil biryani, a main course and one of the delicious meal in Pakistani cuisine. It is a twist in the signature Memoni Masoor Pulao and you may cal it Memoni style pulao or qeema masoor pulao biryani. Over all it is an easy to prepare recipe and a nice fusion of keema and masoor flavors.
In a pot add cooking oil and heat it on medium flame.
Add bay leaf, cinnamon sticks, green cardamoms, cloves, black pepper corns and fry for few seconds to release the aroma of spices.
Add sliced onion and fry till they turn golden brown.
Now add ginger garlic paste in it and fry it for 30 seconds.
Then add mince and fry it for a minute.
Add red chili powder, salt, turmeric powder, cumin powder, coriander powder and mix well.
Let the mince and spices cook for 4-5 minutes.
Turn the flame to low and add yogurt and green chilies in the mince. Give a mix and cook the mince.
Let the water from mince completely dry and mince to get tender. ( Cover the pot & add some water if required to cook the mince properly).
After the mince is completely cooked add star anise powder and garam masala powder and mix well.
Add boiled black lentil in the mince masala and mix well.
Add boiled rice over the mince and lentil mixture.
Add green chilies over the rice layer, chopped fresh mint, spread ghee on it.
Mix zarda food color in the milk and drizzle over the rice.
At the end sprinkle some fried onions and cover the pot.
Steam cook the rice on very low flame for 15-20 minutes.
After the time gently mix the rice and keema masoor pulao biryani is ready to enjoy.
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