Masoor Kheema Biryani is a one pot meal  usually served during the haldi ceremony  rituals of muslim marriage in Gujarat. This one pot meal is served with matta – a yogurt based side.

 

Now I don’t know how this tradition of serving Masoor Kheema Pulao has started in haldi ceremonies back home. Or is it still served. It’s been about 15 years , I have attended any wedding. Me being an introvert though hated attending any ceremonies. But this pulao would be the attraction to attend the long ceremonies

 

Anyways to the recipe. I  love how the lentils are used in this recipe. Like every biryani, masala is prepare with Kheema. Later layering with masala , lentils and rice. Masoor Kheema Biryani  is usually prepared with mutton kheema. But as we eat less of mutton, I usually make all my biryani in chicken.  The method of preparation will be same. Only the cooking time of preparing masala differs as goat meat requires more time to cook

Serves 3

(I)

500 gm Basmati Rice (soaked for at least 30 minutes)

(II)
1/4 cup khade Masoor/ whole red lentils (Soaked for about an hour)

(III)
500 gm chicken kheema
1/3 cup oil
1 medium size onion chopped
1 Tomato big roughly sliced
2 tbsp ginger garlic paste
1 tbsp of red chilly powder
1/2 tsp Coriander Powder
1/4 tbsp of turmeric powder
Salt to taste
1/2 tsp garam masala
Whole garam masala (pepper, cloves, cardamom cinnamon,bay leaf,shah jeera)

3 whole green chili
2 tbsp chopped coriander
Few sprigs of Mint

(IV)

3 tbsp ghee
Few strands of saffron soaked in 1/4 cup milk
Fried onion for garnish –

 

1. Boil the rice to 3/4 with salt and whole garam masala. Drain from water & keep aside
2. Boil the whole red lentils till done. Drain from water & keep aside
3. Heat oil in a pan
4. When hot add whole garam masala, onion
5.  When onions turn light brown , add ginger garlic. Fry for few minutes.
6. Add chicken kheema , dry masala, tomato coriander, mint.
7. Cook till Tomato turns mushy and oil appears on sides & chicken is cooked.This will take about 10 minutes
8. Assembling the Biryani
9. In a heavy bottom deep pan add a layer of  boiled  rice, chicken masala , boiled lentils & again rice
10. Sprinkle the saffron milk on top and ghee. And cover with an aluminium foil
11. Put on dum for 30 minutes or more till done.
12. Garnish with crisp onion and serve with Raita