Masoor Palao

Masoor Palao

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A unique masoor pulao which will have your children hungry for more.

  • Prep Time min

INGREDIENTS

  • (For Minced Meat)
  • Minced meat 250 gm
  • Onions 1 pc (medium)
  • Ginger & garlic paste 1 tablespoon
  • Knorr Chicken soupstock 1 soupstock
  • Tomatoes 3 pcs (medium)
  • Cooking oil ¼ cup
  • Red chilli powder 1 teaspoon
  • Turmeric ¼ tablespoon
  • Garam masala ½ teaspoon
  • Yogurt ½ cup
  • (For Daal)
  • Sabat masoor daal 150 gm
  • Cooking oil ¼ cup
  • Cumin 1 tablespoon
  • Red chilli powder 1 teaspoon
  • Knorr Chicken soupstock 1 soupstock
  • Ginger & garlic paste 1 teaspoon
  • (For Rice)
  • Rice 500 gm
  • Cooking oil 1 tablespoon
  • Garam masala 1 tablespoon
  • Knorr Chicken soupstock 1 soupstock
  • Water 800 mg
  • Green chillies, mint leaves, coriander

METHOD

  • (To make minced meat)
  • Heat oil and fry the onions.
  • Add ginger & garlic paste and fry for a further two minutes.
  • Add the minced meat and cook for 5 minutes.
  • Add the tomatoes and all the spices and properly cook the meat.
  • Add the yogurt and Knorr Chicken soupstock and cook until the water evaporates.
  • (To make daal)
  • Heat oil and fry the cumin.
  • Add ginger & garlic paste and fry for a further two minutes.
  • Then add Knorr Chicken soupstock, red chilli powder and ½ cup of water and cook well.
  • Once the water evaporates, turn off the heat.
  • (To make rice)
  • Heat oil and add the green chillies, garam masala and water.
  • Once the water comes to a boil.
  • Add the Knorr Chicken soupstock and soaked rice.
  • Cook until the water evaporates.
  • Now put layers of rice, minced meat and daal in a deep pan.
  • Garnish with coriander and mint leaves.
  • Allow to simmer on low heat for 10 minutes. Serve hot.
  • Now put layers of rice, minced meat and daal in a deep pan and garnish with coriander and mint leaves. Allow to simmer on low heat for 10 minutes. Serve hot.
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