Directions
0/0 steps made- Cook the daal: Wash the black masoor dal thoroughly. Add the lentils, water, turmeric, chilli powder, ginger and garlic paste, and sliced raw onions to a saucepan. Cook covered until the lentils are tender but still hold their shape. Add salt and tamarind pulp and simmer for 5–10 minutes until the flavours combine. Set aside.
- Cook the mince: Heat oil in a pan over medium heat. Add the beef mince and cook until browned (changes colour), breaking up any lumps. Add the ginger garlic paste, raw onions, fried onions, and spices (red chilli powder, turmeric, and salt). Cook covered until the mince is cooked through and all of the moisture has evaporated. Stir in whipped yogurt. Set aside.
- Parboil the rice: Wash the rice until the water runs clear. Soak for 30 minutes. Bring a large pot of water to a rolling boil and add 4 tsp salt, bay leaf, whole garam masala and green cardamom. Add the rice and cook until approximately 70% done. Drain immediately.
- Layering: Spread a thin layer of rice on the bottom of a heavy-based pot. Add half of the qeema. Spoon over half of the masoor dal. Sprinkle with some fried onions and coriander leaves. Spread half the sliced tomatoes, green chillies, and pre-soaked (drained) dried plums. Add another layer of rice. Repeat with the remaining qeema, masoor dal, fried onions, tomatoes, chillies, and coriander leaves. Finish with the remaining rice. Top with some fried onions. Drizzle over the food colouring mixture and lemon juice.
- Dum: Cover the pot with a tight-fitting lid. Cook on very low heat for 30–40 minutes. Rest for 10 minutes before opening. Gently fluff the rice and serve.
Notes
- The lentils should be cooked through but not mushy, as they continue cooking during dum.
- The qeema should be relatively dry before layering to prevent the rice from becoming heavy.
- For extra flavour, cook the rice in a light yakhni instead of plain water.
- Serve with raita, kachumber salad or your favourite achar.
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