A treasured Memon family recipe, this Memon Masoor Pulao is a beautiful cross between a pulao and a biryani. Despite its name, it’s layered like biryani—featuring spiced ground beef (qeema), brown lentils (masoor), and fragrant basmati rice. The dish is hearty, aromatic, and full of texture, making it a soul-warming centerpiece for family gatherings.
Memon Masoor Pulao
Ingredients
- 3½ cups basmati rice
- 1 cup brown lentils black masoor
- 1 kg ground beef qeema
- ½ cup neutral flavored oil divided
- 1 medium onion thinly sliced
- 1 tbsp ginger-garlic paste
- 2-3 green chilies to taste, sliced lengthwise
- 2 tbsp coriander powder
- 1 tsp Zeera powder
- 1/2 tsp ground black pepper
- 1 tsp garam masala
- 1 ½ tsp red chili powder
- 1/2 tsp turmeric
- Salt to taste
- 1 medium lemon juiced
- ¼ cup yogurt
For rice and layering:
- 4 dried bay leaves
- 3 medium potatoes peeled and diced into desired size cubes
- Handful chopped cilantro
- Handful chopped mint
- 1 Tomato Sliced
- Handful fried onions
- 3 boiled large eggs peeled and sliced in half
Instructions
- Rinse rice in cold water a few times, cover with water, and set aside.
- Heat a small saucepan filled with water and a little salt over medium-high heat. Add lentils and bring to a boil. Cook for 15-20 minutes, until mostly cooked through. Drain and set aside.
- Heat ¼ cup oil in a large vessel over medium-high heat. Add onions and sauté until golden brown, 5 to 10 minutes. Add Qeema and ginger-garlic paste and cook for a few minutes. Add chilies, all mentioned spices and lemon juice. Cook, stirring often, until most of the liquid has evaporated. Add yogurt, mix well, and cook until mostly dry. Add lentils, mix, cover, and remove from heat. Set aside.
- Heat water (enough to boil rice in) in a large vessel over medium-high heat. Add black peppers, bay leaves, and salt. Once it comes to a boil, add soaked rice (drain before adding), and cook until about 75% cooked through. Drain and set aside.
- Heat remaining oil in a small skillet over medium high heat. Add potatoes and fry until golden brown and crispy on the outside, about 5 minutes. Don’t worry about cooking them through because they will finish cooking with the rice.
- In a large vessel, drizzle in a bit of oil. Add 1/4 of the rice, followed by the mince and lentil mixture. Top with cilantro, mint, sliced tomatoes and fried onions. Cover with remaining rice and top with some oil. Cover and put over low heat on dum for 20 minutes.
Notes
Mix the rice and dish out. Sprinkle on additional fried onions, and gently place the boiled eggs and fried potatoes on top and relish.