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Masoor pulao

• Mince ½ kg
• Onion brown 1 cup
• Ginger garlic paste 2 tsp
• Chili powder 2 tsp
• Coriander powder 2 tsp
• Cumin powder 1 tsp
• Turmeric ½ tsp
• Salt 1 ½ tsp
• Tomato finely chopped 3
• Yogurt ½ cup
• Potatoes 2 cut in small cubes
• Coriander leaves chopped 4 tbsp
• Mint leaves chopped 2 tbsp
• Green chilies 6
• Fenugreek leaves 4 bunches
• All spice powder 1 tsp
• Yellow color ¼ tsp
• Milk ½ cup
• Kewra water 1 tsp
• Oil ½ cup
• Rice (boiled with 2 tbsp salt) ½ kg
• Whole Red Lentils 1 cup boiled

• In a large skillet heat ½ cup oil, add 4 bunches of fenugreek leaves, and fry for 1 minute. Add 2 tsp ginger garlic paste with 1 ½ tsp salt, 2 tsp chili powder, 2 tsp coriander powder, 1 tsp cumin powder, turmeric, chopped tomatoes and fry well add mince with yogurt and potatoes, cover and cook for 15 min. 
• Then add ½ cup water cover and cook till potatoes and mince are tender and the oil floats on top, lastly add all spice powder, green chilies. Cover and simmer. Mean while boil rice with salt and whole spice till half done. 
• In a separate pan spread a layer of half boiled rice topped with mince mixture. Then spread boil lentils then the remaining rice. In a cup mix milk, yellow color and kewra .
• Sprinkle on top of the rice. Lastly sprinkle rice with chopped coriander, mint, brown onion. Cover and simmer for 15 minutes.