Kheema Masoor Pullao

Prassy waxes eloquent about a kheema and masoor biryani. And I'm too far to partake of her spoils. So I hunt for an adequate substitute. I improvise. No biryani for me, just the semblance of one...a pullao.

It starts with a ground paste of ginger, garlic, green chiles, kadhipatta leaves, ground coconut, cloves, cinnamon, coriander seeds....a plethora of spices. I cook whole masoor dal separately in water till soft. Here's where I think and go wrong. I cook them a tad too long.They are mushy and bland. The second time around I will cook them along with the ground meat as masoor dal cooks quickly. Plus they will absorb that meaty flavor as they cook. Saute onions and tomatoes along with the ground masala. Brown ground beef or lamb in the masala. Scatter turmeric and chile powder over meat. Season well. Add washed masoor dal and water and cook covered till dal cooks. Mix hot cooked basmati rice with meat and dal. Garnish with fresh cilantro and fried onions...and enjoy the mock biryani aka pullao.


KHEEMA  MASOOR PULLAO
Serves 4-6


3 tablespoons fresh ground Coconut
2 Green Chiles
10 Kadhipatta leaves
4 Garlic cloves
1/2 inch piece Ginger
2 tablespoons Coriander seeds
1 Cinnamon stick
3 Cloves
2 tablespoons Canola Oil
2 large Onions
2 Tomatoes
1/2 teaspoon Turmeric
1/2 teaspoon Chile Powder
1/2 pound ground Beef or Lamb
1/2 cup whole Masoor Dal Or Puy Lentils
1/2 teaspoon Kosher Salt
1 cup Basmati Rice
1/2 teaspoon Salt
1 tablespoon Ghee
Fresh Cilantro
Fried Onions

Soak rice in plenty of water for 30 minutes.

Grind coconut, green chiles, kadhipatta, garlic, ginger, coriander seeds, cinnamon and cloves to a smooth paste using little water. Keep aside.

Slice onions and tomatoes finely.

Heat oil in large saucepan. 

When it shimmers, add onions and saute till soft and translucent.

Add ground paste and saute, stirring often, for 2-3 minutes.

Add tomatoes and saute again till tomatoes are pulpy. The masala should be thick. You should see oil oozing from the edges of the masala.

Drop ground meat into masala. Break up the meat as you saute.  Brown meat for 5-7 minutes, or till there is no pink remaining.

Add turmeric and chile powder to meat. 

Wash dal and add it to meat. 

Season with salt.

Add enough water to barely cover the meat. Cover and cook for 15 minutes till dal is soft.

Drain water from rice and place in a deep saucepan.

Add 2 cups of fresh water to rice, along with salt and ghee.

Bring to a boil over heat.

Cover with a lid and turn the flame to the lowest setting. Cook rice for 14 minutes. 

Uncover and fluff rice with a fork. Be careful, the rice will be steaming hot.

You could serve the pullao two ways.

Spoon the rice onto a platter and top with meat and lentils. Top with cilantro and fried onions as I did.

The other way is to mix the rice and meat before plating. Heap the pullao into a bowl, top with cilantro and fried onions and serve.

 I'm not too sure what the pullao should taste like, but whatever my palate samples is downright delicious.We eat this with an onion raita. A simple but satisfying meal.

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