Chatkharay Dar Qeema Masoor Dal Biryani Recipe
Qeema Masoor Dal Biryani is one of the most loved authentic and traditional Pakistani recipes cooked in layers of fragrant rice and minced mutton (Qeema) masala mixed with Brown Lentils or Masoor Dal loaded with a tangy delicious flavor mostly from the whole spices.
I have used ground mutton in this recipe although you can use ground beef also, it’s just a matter of personal preference or what is readily available in your kitchen.
This recipe is fairly easy to cook and does not require any special ingredients that you already don’t have in your kitchen. I have come with this unique mix of spices which makes this flavor packed Qeema Masoor Dal Biryani very tangy and aromatic.
How to make Qeema Masoor Dal Biryani?
Then comes the step which will make this Keema Masoor Dal Biryani truly finger-licking delicious, adding the unique mix of spices which includes turmeric powder (haldi) , red chili powder, crushed red chili, coriander powder, garam masala, salt and mutton masala. You can substitute mutton masala with beef masala if you are using ground beef instead of ground mutton. Once you cook the spices to a thick paste then add the ground mutton (qeema) mixed with tomato puree.
The next step is to boil the rice.
How to cook the perfect white rice ?
1-Rinse the rice
2-Soak the rice
3-Seasoning the rice
4-Ratio of Water to Rice for the perfect qeema masoor dal biryani
Another important factor in getting perfectly cooked white rice every time is the ratio of rice to water. The basic ratio is 2 cups of water to 1 cup rice although this really depends on the type of rice, the flame intensity, the size of the bowl, cooking in a covered pot or not. The general rule according to my experience is 1 cup of rice to 1 cup of water for short grain rice and 2 cups water for long grain white rice. You can easily, double and even triple the size of this Qeema Masoor Dal Biryani recipe, just keep in mind the water to rice ratio 2:1 (2 cups water to 1 cup rice). To double the recipe, use 4 cups of water and 2 cups of rice. Yes, I was always this good in math 🙂
5-Let it Simmer
To make it very easy to understand simmer basically means to keep the rice cooking just below boiling point. One you’ve added seasoning and the rice to the water, bring the water to a boil, you need to quickly reduce the heat and keep the rice and water at a simmer (below boiling point). Let it sit for 5 minutes. You will need to increase this time if you are cooking larger portions. You can also check if the rice the cooked perfectly by touching and pressing a couple of grains with your fingers. They should feel tender fluffy.
Qeema Masoor Dal Biryani doesn’t look like a biryani if it doesn’t have that color. For this mix 1 TBSP of food colour in 1/4 cup of milk and add it to the biryani. The final step is the “dum” which basically is to cover and cook the biryani for another 5 minutes on a very low flame.