Qeema Masoor Biryani Recipe

Assalamualaikum ! I hope you all are well and very happy. Today, I'm excited to share the recipe for Qeema Masoor Biryani, my husband's favorite dish. Let's dive into the ingredients and the step-by-step process of how I make it.

Ingredients:

- 2 boiled eggs

- 1 cup black masoor ki daal (black lentils)

- 1/4 kg qeema (minced meat)

- 2 cups rice, soaked

- 1 packet biryani masala

- 1 tablespoon red chili powder

- 1/2 tablespoon ginger garlic paste

- 1 tablespoon green chili paste

- Salt to taste

- 1/2 teaspoon turmeric powder

- 1 tablespoon dhaniya (coriander) powder

- 1 tablespoon zeera (cumin seeds)

- 4-5 cloves

- 2 cinnamon sticks

- 1 large onion, chopped

- 3 large tomatoes, chopped

- 1 cup oil

- Pinch of yellow food color

 Method:

Preparing the Rice and Lentils:

1. Boil the Rice:

   - Boil the soaked rice until it is not completely done but slightly undercooked. This ensures the rice will cook perfectly during the final steaming process and not become mushy.

2. Boil the Lentils:

   - Boil the black masoor dal separately until they are tender but not mushy. Drain and set aside.

Preparing the Biryani Base:

3. Heat Oil and Add Spices:

   - In a large pot, heat 1 cup of oil. 

   - Add 1 tablespoon of cumin seeds, 4-5 cloves, and 2 cinnamon sticks. Fry these whole spices until they release their aroma.

4. Saute the Onions:

   - Add 1 large chopped onion to the pot and saute until golden brown. This step is crucial for the deep, rich flavor of the biryani.

5. Add Tomatoes and Spices:

   - Once the onions are golden, add 3 large chopped tomatoes.

   - Stir in 1 tablespoon red chili powder, 1/2 tablespoon ginger garlic paste, 1 tablespoon green chili paste, 1/2 teaspoon turmeric powder, 1 tablespoon dhanya powder, and salt to taste.

   - Cook this mixture until the tomatoes soften and the oil begins to separate from the masala. Mash the tomatoes well to form a smooth base.

 Cooking the Qeema and Lentils:

6. Add Qeema:

   - Add 1/4 kg minced meat (qeema) to the masala. Mix well to coat the meat with the spices.

   - Pour in half a glass of water, cover, and let it cook on low heat for about 10-15 minutes, or until the meat is tender and cooked through.

7. Add Lentils:

   - Once the qeema is cooked, add the boiled black masoor dal to the pot.

   - Mix well and let it cook for an additional 5 minutes on low heat to allow the flavors to meld together.

Assembling the Biryani:

8. Layering:

   - In a small bowl, mix a pinch of yellow food color with a little water.

   - In a separate large pot, start layering the biryani. Begin with a layer of the qeema and lentil mixture at the bottom, followed by a layer of the partially cooked rice.

   - Drizzle some of the yellow food color over the rice to give it a traditional biryani look.

9. Dum Cooking (Steaming):

   - Once the layering is complete, cover the pot with a tight-fitting lid.

   - Place the pot on a low flame and let it cook (dum) for about 20 minutes. This allows all the flavors to combine and the rice to finish cooking.

Final Touches:

10. Garnishing:

    - After 20 minutes, turn off the heat and let the biryani rest for a few minutes.

    - Peel the boiled eggs, slice them, and arrange them on top of the biryani for garnish.

11. Serving:

    - Serve the Qeema Masoor Biryani hot, paired with a refreshing cold drink or raita. 

Tips for Perfect Biryani:

- Rice Quality:Use good quality basmati rice for the best results.

- Layering:Ensure proper layering to get the distinct biryani texture and flavors.

- Dum Cooking:Seal the pot tightly to trap the steam, ensuring that the rice and meat cook perfectly together.

Enjoy this delightful and flavorful Qeema Masoor Biryani with your loved ones. It's a dish that's sure to bring joy and satisfaction to any meal!