Kheema Masoor Pulao खीमा मसूर पुलाव

For Marinating Chicken Mince

• In a bowl add chicken mince, fried onion, green chillies, ginger-garlic paste, saffron, curd, degi red chilli powder, turmeric powder, coriander powder, coriander & mint leaves, salt and mix everything properly. Keep aside for at least ½ an hour.

For Tempering

• In a small pan heat ghee and add green chillies, tomato saute for a minute.
• Now add degi red chilli powder, salt and continue cooking for a minute. Keep aside for further use.

For Kheema Pulao

• In a kadai heat ghee and add bay leaf, cinnamon sticks, black pepper cons, cloves, cumin seeds let them crackle.
• Then add the marinated chicken mince and saute for 3-4 minutes.
• Now add soaked horse gram and saute on medium heat for 4-5 minutes then add water and rice mix it once then cover and bring it to a boil.
• Remove the lid, add some tempering then cover and cook for 20-25 minutes on medium heat or until cooked.
• Once cooked, switch off the flames and let it rest for 5-10 minutes then remove and serve hot in a plate and garnish with mint leaves.