Keema masoor biryani

Keema masoor biryani

Keema Masoor Biryani (minced mutton – whole red lentil biryani)
Biryani is a dish prepared usually with basmati rice with spices and chicken, mutton, fishes or vegetables. The word "biryani" is derived from Persian word “BERYAN” and was invented in one of the mughal kitchen. Since then, there have been various versions of Biryanis derived from it, eg. Awadhi, Hyderabadi, Sindhi, Mumbai and so on....using Chicken, Mutton, Beef, Fish, Prawns, Vegetables and so on....This one is another version of Biryani which has Lentil and Keema as key ingredients.

Farrukh Aziz


  1. 3 cups Basmati rice – (soaked in water for 30 minutes)
  2. 250 gms mutton Minced
  3. 1 cup Masoor (whole red lentil) – (soaked for 3 - 4 hours)
  4. 8 Onions – medium (thinly sliced)
  5. 3 Tomatoes – medium (chopped)
  6. 1 cup Yogurt
  7. 3 tbsps Whole spices – (cloves, green cardamom, cinnamon, black pepper corn, cumin seeds)
  8. 2 tbsps Ginger garlic paste
  9. 1 Star anise
  10. 2 Bay leaves
  11. 1 ½ tbsps Lemon juice
  12. ½ tsp Nutmeg powder
  13. 1 tsp Garam masala powder
  14. 1 tsp chili powder Red
  15. 2 Green chili (finely chopped)
  16. 2 tsps Coriander powder
  17. ¾ tsp Turmeric
  18. 4 tbsps Mint leaves – (chopped)
  19. Coriander leaves – for garnish
  20. 6 tbsps Oil
  21. 4 tbsps Ghee
  22. ¾ cup milk Warm
  23. strands Saffron few
  24. drops Kewda - few
  25. Salt – as per taste
  26. 1 big pinch Yellow food color


  1. Add Photo

    In a heavy bottom pan, heat oil, add half of the sliced onion and fry till golden brown.

  2. Add Photo

    Remove on the paper towel and set aside.

  3. Add Photo

    In a same oil add half of the whole spices, when splutter add onions and fry till translusent.

  4. Add Photo

    Add keema, ginger garlic paste and chopped green chilies, saute for 2 minutes.

  5. Add Photo

    Add the chopped tomatoes and cooked till the water of the tomatoes dries.

  6. Add Photo

    Add masoor, red chili powder, coriander powder, turmeric, nutmeg powder, garam masala powder, saute for a minute.

  7. Add Photo

    Reduce the heat, add gradually whisked yogurt stirring continously, cooked till the masala start leaving the oil.

  8. Add Photo

    Add lemon juice, chopped mint, half of the browned onions (crushed).

  9. Add Photo

    Add half cup of water and cooked till done (dal should be cooked properly but not mushy and no water remain).

  10. Add Photo

    Soak the saffron strand in the milk.

  11. Add Photo

    In a heavy bottom pan, heat 4 tbsp of ghee, add remaining half of the whole spices, star anise and bay leaves.

  12. Add Photo

    Let it splutter, add 6 cups of water, cover and let it come to boil.

  13. Add Photo

    Once starts boiling, add few drops of kewda, salt and rice.

  14. Add Photo

    Cover and cook the rice till 90% done.

  15. Add Photo

    For layering, remove half of the rice and let half rice remain in the pan as a bottom layer.

  16. Add Photo

    Pour evenly 1/3 of the milk and saffron mixture.

  17. Add Photo

    For middle layer, spread evenly the cooked keema masoor mixture, spread the remaining the golden brown onions.

  18. Add Photo

    Pour 1/3 of the milk saffron mixture over the middle layer.

  19. Add Photo

    For the top layer, spread evenly the remaining cooked rice.

  20. Add Photo

    Pour 1/3 of the milk saffron mixture over the top layer.

  21. Add Photo

    Mix yellow food colour in the little water and sprinkle this over the top layer.

  22. Add Photo

    Cover it and simmer (dum) on very low heat for ½ hour.

  23. Change

    Dish out, garnish with coriander leaves and serve hot with raita of your choice.

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