Coming to today’s recipe, this recipe is very special to me. I didn’t grow up eating this pulao, but I learned it after my marriage. This is an all-time favorite item of every one at my in-laws. Right after my wedding December 2006, my in-laws went for Hajj (Islamic Pilgrimage). I didn’t really have enough time to spend with them, even though I stayed there for about 60 days after my wedding. First week, we of course went to our honeymoon and then next week my in-laws left. They were gone for 48 days, when they got back, the next week I left. My mother-in-law (Bade Ammi) is a great cook! I know this because I have eaten her food when I was young and my parents always praise her cooking as well. Masoor Pulao is Bade-Ammi’s one of the best dishes that she make and of course dear hubby Aatir goes gaga over it.
I am also submitting this recipe to Iftar Moments Event hosted by Sister Ayeesha of Taste of Pearl City. This dish is perfect as a dinner item in the month of Ramadan.
- Masoor ki Dal – ¼ cup, soaked for 3-4 hours and boiled for about 15 minutes.
- Basmati rice – 3 cups.
- Onions – three, thinly sliced.
- Medium Potato – one, cut in cubes.
- Green chilies – six or seven and slit in half.
- Cumin seeds – ¼ tblsp.
- Cinnamon stick – ½ inch.
- Cardamoms – 3 or 4.
- Cloves – 3 or 4.
- Whole black peppers – 3 or 4.
- Bay leaves – 2 or 3.
- Yogurt – 1 cup.
- Ginger-Garlic paste – 3 tblsp.
- Coriander (fresh) – a bunch.
- Mint leaves (fresh) – seven or eight.
- Lamb meat – cut in small pieces and cleaned.
- Salt per taste.
- Cooking oil – five tblsp.
- Crushed red peppers – ½ tblsp.
- Crushed black peppers – ½ tblsp.
- Water – 6 cups.
- In a pressure cooker, add two tblsp cooking oil and two sliced onions.
- Once oil is hot and onions start to cook, add in cleaned lamb meat and one tblsp ginger garlic paste.
- Close pressure cooker and let the meat cook for about 10-15 minutes or 7-8 whistles. (Note: This totally depends on how your pressure cooker works, please adjust accordingly).
- Once cooked keep the pressure cooker aside and let all the air come out on its own before opening the cooker.
- Make a fine paste of coriander and mint leaves and keep it aside.
- In a big wok, add remaining three tblsp of cooking oil and add cumin seeds, cinnamon stick, cardamom, cloves, whole black peppers, and bay leaves.
- Once the seeds start to splutter, add the remaining sliced onions, and let it cook.
- When the onion starts to turn golden, add in cooked lamb meat, potato cubes, remaining ginger garlic paste, coriander-mint paste, green chilies, salt, and yogurt.
- Let the entire mixture cook till the oil separates.
- Now add half cooked masoor dal, and mix well.
- Add six cups of water, basmati rice, red and black crushed peppers, and mix well.
- Close the wok and let it cook till the rice grains are fully cooked and are fluffy.
- Before serving, mix well and garnish with fried onions (if available).
- Serve with boiled eggs or Dahi Kachumber.