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Masoor Pulao

 

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masoor pulao recipe | akkha masoor pulao | khada masoor pulao | with 37 amazing images.

masoor pulao, a flavorful and hearty dish, is a popular rice-based preparation made with red lentils. Learn how to make masoor pulao recipe | akkha masoor pulao | khada masoor pulao |

Are you looking for quick meal options? Make this simple and wholesome one-pot pulao for your busy day's lunch or dinner.

akkha masoor pulao is a fragrant and wholesome one-pot dish made with whole masoor dal and aromatic basmati rice. rice recipes are ideal lunch boxes. This one-pot khada masoor pulao recipe is not only simple but also versatile, allowing you to adjust the ingredients to suit your taste.

You can add vegetables like carrots, peas, or cauliflower for added nutrition and texture. It makes for an easy and quick lunch or dinner. This dish is perfect for a vegetarian meal and can be enjoyed with raita or a simple salad.

pro tips to make masoor pulao : 1. Soaking the lentils for a minimum 3 hours or overnight before cooking helps them cook evenly and reduces cooking time. 2. You enhance the nutritional value and texture by adding vegetables like carrots, peas, and cauliflower to make this recipe. 3. Let the pulao rest for a few minutes before serving to allow the flavors to meld. 4. Basmati rice is a popular choice for Pulao due to its long grains and fragrant aroma. However, you can also experiment with other rice varieties like brown rice or kolum rice.

Enjoy masoor pulao recipe | akkha masoor pulao | khada masoor pulao | with detailed step by step photos.

Masoor Pulao recipe - How to make Masoor Pulao

Tags

North Indian Vegetarian FoodPunjabi Pulao | Punjabi Rice, BiryaniIndian Tiffin Box, Lunch box, DabbaTraditional Indian Rice RecipesPulaosIndian PartyPan

Preparation Time:    Cooking Time:    Total Time:    Makes 6 servings

Ingredients
Method
For masoor pulao
    For masoor pulao
  1. To make {span class="bold1"}masoor pulao recipe{/span}, heat oil in a deep pan, add cloves, black cardamom, cardamom, cinnamon stick, bay leaf, star anise, cumin seeds and onions.
  2. Sauté on a medium for 2 to 3 minutes, while stirring occasionally. Add ginger garlic paste and mix well.
  3. Add tomatoes, green chillies and sauté on a medium flame for 2 to 3 minutes.
  4. Add the potato cubes and sauté for 2 minutes. Add the soaked masoor and sauté for 2 minutes.
  5. Add curd, pepper powder, coriander cumin powder, biryani masala, mint leaves, coriander leaves and cook on a medium flame for 2 to 3 minutes.
  6. Add basmati rice, fried onions, salt to taste and 2½ cups hot water. Mix well.
  7. Cover and cook on a medium flame for 15 to 20 minutes till the pulao is perfectly cooked.
  8. Serve the {span class="bold1"}masoor pulao{/span} hot.

Masoor Pulao recipe with step by step photos

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  1. masoor pulao recipe | akkha masoor pulao | khada masoor pulao | then do try other pulao recipes also:

what is masoor pulao made of?
  1. See the below image of list of ingredients for making masoor pulao recipe.

how to make masoor pulao
  1. To make masoor pulao recipe | akkha masoor pulao | khada masoor pulao | heat ¼ cup oil in a deep pan.
  2. Add 5 cloves (laung / lavang). Cloves add a distinct warmth and depth to the dish. Their strong, spicy aroma complements the earthy flavor of masoor lentils.
  3. Add 2 black cardamom (badi elaichi). Black cardamom has a strong, smoky flavor that adds depth and complexity to the pulao.
  4. Add 2 green cardamoms (elaichi). Green cardamom is a highly aromatic spice with a warm, sweet, and slightly pungent flavor. Its unique aroma adds depth and complexity to the masoor pulao, making it more inviting and appealing to the senses.
  5. Add 1 big cinnamon (dalchini) stick. Cinnamon's aromatic qualities add a comforting warmth and depth to the dish.
  6. Add 1 bay leaf (tejpatta). 
  7. Add 1 star anise (chakri phool). Star anise has a licorice-like sweetness combined with a subtle spiciness.
  8. Add 1 tsp cumin seeds (jeera).
  9. Add 1 cup thinly sliced onions. Caramelizing onions during the cooking process adds complexity and depth to the overall flavor profile.
  10. Sauté on a medium for 2 to 3 minutes, while stirring occasionally.
  11. Add 1 tbsp ginger (adrak) garlic (lehsun) paste. Ginger-garlic paste adds depth, warmth, and complexity to the flavor profile of masoor pulao. It enhances the overall aroma and taste of the dish.
  12. Mix well.
  13. Add 1 cup thinly sliced tomatoes. Tomatoes add a tangy and slightly sweet flavor that complements the earthy taste of masoor dal (red lentil).
  14. Add 4 green chillies. Green chilies add heat, flavor, and a touch of brightness to masoor pulao.
  15. Sauté on a medium flame for 2 to 3 minutes.
  16. Add 1 cup potato cubes. The potato cubes provide a firm, satisfying texture that contrasts with the softer lentils.
  17. Sauté for 2 minutes.
  18. Add the soaked masoor.
  19. Sauté for 2 minutes.
  20. Add ½ cup curd (dahi). Curd adds a creamy texture to the pulao, making it more indulgent and satisfying.
  21. Add ½ tsp freshly ground black pepper (kalimirch).
  22. Add 2 tsp coriander-cumin seeds (dhania-jeera) powder. Coriander and cumin powder create a harmonious blend of flavors that complement the earthy taste of masoor dal and the aromatic spices in the pulao.
  23. Add 1½ tbsp biryani masala. Biryani masala is a spice blend that adds a complex and aromatic flavor profile to masoor pulao.
  24. Add ½ cup finely chopped mint leaves (phudina). Finely chopped mint leaves add a refreshing and aromatic flavor to masoor pulao. The bright, herbaceous taste of mint complements the earthy and nutty flavors of the lentils and spices in the dish.
  25. Add ½ cup finely chopped coriander (dhania). Finely chopped coriander leaves add a fresh, vibrant flavor and aroma to masoor pulao.
  26. Cook on a medium flame for 2 to 3 minutes.
  27. Add 1¼ cups washed and drained long grain rice (basmati chawal).
  28. Add ½ cup fried onions. Fried onions help balance the flavors and textures in the pulao, creating a more harmonious and enjoyable dish.
  29. Add salt to taste.
  30. Add 2½ cups hot water.
  31. Mix well.
  32. Cover and cook on a medium flame for 15 to 20 minutes till the pulao is perfectly cooked.
  33. Mix well.
  34. Serve masoor pulao recipe | akkha masoor pulao | khada masoor pulao | hot.

pro tips to make masoor pulao
  1. Soaking the lentils for minimum 3 hours or overnight before cooking helps them cook evenly and reduces cooking time.
  2. You Enhance the nutritional value and texture by adding vegetables like carrots, peas, and cauliflower to make this recipe.
  3. Let the pulao rest for a few minutes before serving to allow the flavors to meld.
  4. Basmati rice is a popular choice for Pulao due to its long grains and fragrant aroma. However, you can also experiment with other rice varieties like brown rice or kolum rice.
Nutrient values per serving
Energy210 cal
Protein7.7 g
Carbohydrates36.8 g
Fiber3.7 g
Fat3.3 g
Cholesterol1.2 mg
Vitamin A157.9 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B31.3 mg
Vitamin C7.1 mg
Folic Acid16.7 mcg
Calcium48.1 mg
Iron2 mg
Magnesium46.3 mg
Phosphorus125.3 mg
Sodium7.9 mg
Potassium191.2 mg
Zinc1.1 mg
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