Kheema Masoor Pulao

Kheema Masoor Pulao is a popular dish in Afghan cuisine, is a perfect recipe of the combination of lentil and mincemeat as you can add any mince meat beef, mutton, chicken or soya mince. A unique and tasty of this pulao recipe. These rice is first half cook, and then layering like briyani, with some stock and then cook at low flame / over bake in the oven, this method creates the rice to be fluffy with each grain separated, they cook rice in varieties, pulao like Kabul Pulao it is a national dish with meat & stock is added same like Kheema and Massor, add saffron to create elaborate colors.

These pulao i had for first time, earlier I had Middle East Cuisine, Rice with Masoor Dal, with tomato gravy, but this pulao I had for the first time,  and the lovely combination took me by surprise me with masoor dal cooked along potatoes, with all spices and kheema cooked separately, and then layering, it’s lovely combination, it is similar to briyani, mince with pasta, lasagne layering, do try this recipe for you family and friend and sure they will impress and ask for more.

When I saw click of  “Saman Khan”, Kheema Masoor Pulao in food group,  i was impress and wanted to try list and really it worth of trying, every layer is flavor with spices, and the aroma just love, every bit just relish with pair with mint raita and lime lemonade.


Kheema Masoor Pulao

Serve : 5

Preparation                       : Difficult : X                                   Medium : √                                          Easy  :  X

Cuisine : Afghanistan.

Recipe : Courtesy to Saman Khan.



1 Kg Basmati rice

500 gm Kheema (Beef/ Mutton)

250 gm Whole Masoor Dal (cover one wash and soak for ½ hrs.)

4 potatoes, chopped into big chunk

1 Cup Fresh Mint Leaves – Chopped fine

1 Cup Fresh Coriander Leave – Chopped fine

3  Tomatoes – Chopped fine

4  Large Onions – Chopped fine

4 tbsp. Ginger & Garlic paste

1 Cup whipped yogurt

2 tbsp Coriander pwd.

2 tsp red chillie pwd.

1 tsp turmeric pwd.

1 tbsp Green Chilies – Chopped fine

4 drop of  saffron liquid. (As required)

1 tsp garam masala pwd

Whole garam masala for Kheema

(1 bay leaf, 1 inch cinnamon stick, 3 green cardamoms, 4 cloves and ½ tsp cumin)

Whole garam masala for Rice

(1 bay leaf, 1 inch cinnamon stick, 3 green cardamoms, 4 cloves and ½ tsp cumin)

Roasted Masala Pwd.

Fennel, Coriander, cumin : Equal Proportions

2 tbsp. Roasted masala Pwd.


Method for stock  : 

½ litre stock or more (In 1 litre water add 2 white onions, 8-10 garlic cloves, 3 inch grated ginger, 1 tsp salt and 2 tbsp fennel seeds. Boil this with the lid on. Strain and keep the stock covered in a pot to be used in cooking the pulao.

Salt to taste


Method for Kheema :

Take a bottom pot, heat oil  at medium heat, add some whole garam masala (1 bay leaf, 1 cinnamon stick, 3 green cardamoms, 4 cloves and ½ tsp cumin) Let this splutter.

Add 2 chopped onions and sauté till it turn translucent, add kheema,  ½ tbsp chopped green chillies & incorporate well, add the roasted masala powder and cook for a few minutes.

Now add 2 tbsp ginger garlic paste along with the whipped yogurt, chillie powder and salt, incorporate well, when almost done, add some chopped fresh mint and cook for a 2 minute, close the flame.

Method for whole Massor dal :

Take a bottom pot, heat oil  at medium heat, add ½ tsp cumin, let it crack, add remaining chopped onions and sauté till it turn translucent, add chopped tomatoes, ½ tbsp chopped green chillies, remaining ginger garlic paste (2 tbsp) along with coriander powder, red chilli powder, salt and turmeric.

Cook this masala till oil separates, now add dal (drain the water of dal), along with  potatoes.

Pour half the stock in this and let the dal & potatoes cook at low flame, close the lid,

In between stir the dal & potatoes don’t cook too mushy, it should have a bit, add garam masala pwd, at last when almost dal and potatoes tender, close the flame.

Method for Rice :

Take a bottom pot, add the remaining stock, add salt, add whole garam masala. Let is boil add rice and cook till its 80% done. Strain the water and keep aside.

Assemble Step

Assemble the Pulao :

Take a Cook rice and separate into two bowl add some saffron on one rice and one bowl keep plain white rice.

Take a bottom pot, add some oil to the base, spread a layer if rice, another layer of kheema, add some fresh chopped coriander and fresh mint, add 3 tbsp of stock (that it seeps through Kheema) on the rice layer, add saffron rice, add a layer of cooked masoor  dal, add chopped fresh mint & coriander, again a stock same as above.

Assemble the remaining rice with above method till all rice is done (take care don’t add too much stock as you want to cook the rice on stem(dum), if you add too much stock, this will infuse the flavors from the stock, switch on the flame at low, Cover it and simmer cook on very low heat for 20 – 25 minutes.

Mint Raita

Ingredient for Mint Raita

1 Cup chilled yogurt

1 Big cucumber – Peel and Chopped

2 Green Chilly – Chopped fine

1 medium tomato – Chopped fine

4 Fresh Mint Leaves

1 Onion – Chopped fine

Salt to taste

Method :

Take a blender a green chilly, mint leave and 1 tbsp. of yogurt and blend for second, take a bowl, add yogurt, add all chopped ingredient (tomato, onion, cucumber) add the blend paste of mint and green chilly, and incorporate well & Serve with kheema masoor  pulao.

Lime Lemonade

Lime Lemonade

2 Lime / Lemon – Juice

4 Fresh Mint – Chopped fine or big

4 cup water

2 tbsp Honey

Some slice of lime / lemon for garnish

Method :

Take a pitcher add the chopped mint, lime / lemon juice, honey, add chilled water & give a good stir and take a tall glass and relish the refreshing beauty.  With Kheema Masoor Pulao.

Serving the rice take a plate, take a rice spoon flat one, and take the rice of one layer but  gently take the rice, take care that the grain should not break, serve with Mint Raita & Chilled Lime Lemonade,  & relish every bit of the Kheema Masoor  Pulao.

Note :

Gently mix the rice with fork, see that the grain don’t break or take a rice flat spoon, take the rice from one whole layer it depend how each desire.

Can also garnish with golden brown onion and also can use for layering , as each desire.

Tip from Saman  – If you cook the rice only in the stock like a traditional pulao, the appearance will change, the texture too and the results will not be as good. I have tried both ways and found this to be a bit cumbersome but with great results. Add some orange food colour.(Optional)

Don’t throw away the onions after making stock,  Make a paste and cook a few pieces of chicken with just some salt, green chillies and yogurt. Turns out delish.


Kheema Massor Pulao


Kheema Massor Pulao



11 thoughts on “Kheema Masoor Pulao

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s