Masoor Pulao Layered Minced Lamb and Lentils with Rice
Elevate your dinner table with the aromatic and flavorful Masoor Pulao, a layered masterpiece of minced lamb, green lentils (masoor dal), and fragrant basmati rice. This traditional one-pot dish combines tender spiced lamb with the earthy goodness of lentils, creating a rich and hearty centerpiece. Infused with warm whole spices like cinnamon, cardamom, and cloves, and finished with a drizzle of saffron-soaked milk, this pulao is slow-cooked to perfection using the dum method for an irresistible depth of flavor. Perfectly balanced with fluffy rice, this showstopping recipe is garnished with crispy fried onions and fresh cilantro for extra texture and vibrance. Serve it with cooling raita or tangy chutney for a comforting, crowd-pleasing meal that’s both elegant and satisfying.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 1 cup Green lentils (Masoor dal)
- 500 grams Minced lamb
- 3 tablespoons Ghee or vegetable oil
- 2 large Onion, thinly sliced
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 medium Tomatoes, finely chopped
- 0.5 cup Plain yogurt
- 1 piece Cinnamon stick
- 1 leaf Bay leaf
- 4 whole Cloves
- 3 pods Green cardamom pods
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 0.25 cup Fresh cilantro, chopped
- 2 teaspoons Salt
- 0.5 cup Fried onions (optional, for garnish)
- 0.25 teaspoon Saffron threads soaked in warm milk
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
Wash the green lentils and boil them in water for 15-20 minutes until partially cooked. Drain and set aside.
In a large pot, heat 2 tablespoons of ghee or oil over medium heat. Add the cinnamon stick, bay leaf, cloves, cardamom pods, and cumin seeds. Sauté for 1-2 minutes until fragrant.
Add the sliced onions to the pot and cook until golden brown, stirring occasionally. Reserve some fried onions for garnishing, if desired.
Stir in the minced garlic and ginger, cooking for about 1 minute until aromatic.
Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes, mashing the tomatoes until they break down and create a thick base.
Add the minced lamb and cook until browned and fully cooked, approximately 10 minutes.
Remove the pot from heat and stir in the yogurt, garam masala, and fresh cilantro. Mix well and set aside.
In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice, along with 1 teaspoon of salt. Cook the rice for 5-7 minutes until 70% cooked. Drain and set aside.
In a large heavy-bottomed pot or Dutch oven, layer the dish: Start by spreading half of the rice at the bottom, then evenly add the lentils, followed by the spiced minced lamb. Top with the remaining rice.
Drizzle the saffron milk over the top layer of rice and dot with 1 tablespoon of ghee or oil. Cover the pot with a tight-fitting lid.
Cook the layered pulao over low heat (dum method) for 20-25 minutes, allowing the flavors to meld together.
Remove from heat and let the pulao sit for 5 minutes. Gently fluff with a fork.
Garnish with fried onions, if using, and serve hot with raita or your favorite chutney.
Nutrition Facts
Calories |
3146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.1 g | 216% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 595 mg | 198% | |
| Sodium | 7055 mg | 307% | |
| Total Carbohydrate | 238.7 g | 87% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 38.2 g | ||
| Protein | 173.6 g | 347% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 772 mg | 59% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 4496 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
