Masoor Qeema Biryani

Cook the Rice

1. Boil water with a pinch of salt. Parboil the soaked rice until it is 70% cooked. Drain and set aside.

Cook the Lentils

1. Boil the soaked black masoor dal with a little salt until tender. Drain and set aside.

Cook the Qeema

1. Heat oil in a pan and sauté the onions until golden.
2. Add the ginger-garlic paste and green chilies. Cook for 1–2 minutes.
3. Add the minced meat and cook until lightly browned.
4. Add the biryani masala, turmeric powder, red chili powder, and salt. Cook until fragrant, approximately 10–15 minutes.

Layer the Biryani

1. Spread half the cooked meat in a deep pot.
2. Sprinkle half the boiled lentils over the meat.
3. Add half the parboiled rice.
4. Drizzle half the yogurt over the rice. Add a few drops of food color, if using, and sprinkle with chaat masala, lemon juice, and black pepper.
5. Repeat the layers with the remaining meat, lentils, rice, and yogurt mixture.
6. Finish with the chopped coriander and mint.

Dum / Final Steam

1. Cover the pot tightly and cook over very low heat for 15–20 minutes to let the flavors meld.