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There are several sources of details on cooking. Some info is tailored towards skilled chefs and not for the ordinary individual. It can be perplexing to learn every one of the readily available info. Thankfully, this Signature Memoni Masoor pulao(keema masoor biryani) recipe is easy to do and will certainly offer you some great pointers. They will benefit any person, also an amateur.

Prepare Rice (boiled in water with 2tbs salt & drained).
You need masoor daal (soaked over night & boiled with 1tbs salt).
Use mince mutton.
Prepare onions large (finely chopped).
You need to prepare tomatoesmedium (chopped).
Provide ginger & garlic paste.
Use green chillies (chopped) pped).
Prepare ginger & garlic paste.
You need to prepare fried onions.
Prepare red chilli powder.
Use turmeric.
You need salt.
Prepare crushed red chilli.
Use cinnamon stick.
Provide black pepper corn.
Prepare cumin seeds.
Provide kewra water.
You need to prepare food colour yellow.
You need cloves.
Use black cardamom.
Prepare green cardamom.
You need to prepare garam masala powder.
Prepare mint (chopped).
Provide coriander (chopped).
Use oil.
Use ghee (melted).

Short Tips:

- Make certain that you never ever give up when you are cooking, as it is going to take a lot of method and also failures prior to you get it right. If you melt something, maintain attempting. You will just come to be an excellent chef if you maintain your persistence.

Boil rice with salt and keep aside. soak the daal in water over night, then wash and boil with salt for 20 minutes, drain the water and keep aside..
Heat oil in a pan add cloves, black pepper corn, black cardamom, cumin seeds 1tbs, cinnamon stick, green cardamom, onions, ginger & garlic paste, fry till gets a light golden colour on high flame..
Then add tomatoes, mince, red chilli powder, salt, turmeric, water 1/4 cup mix well wait for a boil on high flame, then lower the flame to medium and cook till the oil comes on the surface. then add the green chilli half, garam masala 1 tsp, mint half, coriander half mix well cook further for 2 minutes on high flame and keep aside..
In a pan heat 3tbs oil, cumin seeds 1tbs, green chilli and sauté on high flame. then add the boiled daal, crushed red chilli, garam masala powder 1 tsp, mint, coriander mix on high flame for a few minutes and keep aside..
In a large pot layer half of the boiled rice top it with, daal, mince, remaining rice, kewra water mixed with food colour, fried onions, melted ghee and a few mint leaves, cove cover the lid with a tea towel and simmer for 10 minutes. serve hot..

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