Go Back

Toor Dal Pulao

Course Mains - Meat
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4 people


Pulao Rice

  • 500 gram long grain rice
  • 2 star anise
  • 2 cloves
  • 4 green cardamom
  • 1 tsp salt

Toor Dal

  • 200 gram toor dal
  • 1 tsp salt
  • 1 tsp turmeric powder

Kheema Kebabs

  • 300 gram mutton or lamb kheema
  • 1 tbsp ginger garlic paste
  • 0.5 tsp turmeric powder
  • 1 tsp red chilli powder
  • 0.5 tsp garam masala powder
  • 0.5 onion, diced
  • 2 eggs
  • 1 cup coriander
  • 1 cup mint
  • 2 spicy green chillies
  • breadcrumbs to bind
  • salt to taste
  • oil for deep frying


  • 100 gram fried onion (birista)
  • 100 gram fried cashews
  • 200 ml fresh cream
  • 120 gram ghee


  • 200 gram thick yogurt
  • 2 tbsp ghee
  • 0.5 tsp black mustard seeds
  • 1 cucumber, diced
  • 6 curry leaves
  • 0.5 tsp salt
  • 0.5 tsp dhana jeera powder


Pulao Rice

  • Wash the rice and soak for 15 minutes.
  • Cook the rice with the cloves, cardamom and star anise in excess water for about 20 minutes or until just done. Strain out the water and set aside.


  • Wash the mince and drain out all the water.
  • Add in all the spices, herbs and onion. Mix well.
  • Add in the breadcrumbs, salt and eggs to form a thick kebab mix. Try to add as little breadcrumb as possible.
  • Form into small cocktail sized balls and deep fry. In addition to this pulao these kebabs can also be used in a variety of other Parsi dishes!

Toor Dal

  • Soak the toor dal for approximately one hour.
  • Take some boiling water in a saucepan. Add in the salt and turmeric powder as well as the toor dal.
  • Without covering, cook until the toor dal is just cooked. The lentil should remain whole and have a slight bite to it - it must not disintegrate when touched like other Parsi dals.


  • In a small pan, heat the ghee until sizzling.
  • Add in the curry leaves, mustard seeds and dhana jeera powder. Mix for about 2 minutes until the leaves turn dark and the masala is cooked. Switch off the heat.
  • Mix the diced cucumber with the yogurt. Add in the curry leaf tadka and mix well. Chill and serve with the pulao.

Pulao Assembly

  • Remove the cream, whisk with a fork and set aside.
  • In a heavy bottomed pan or baking dish, add some ghee. Layer some rice, then the dal and the kebabs.
  • Add about 1 - 2 teaspoons of the cream, the birista and the cashew. Top this with some more ghee.
  • Repeat layers of rice, dal, kebabs, birista, cashew and cream until you reach the top. Garnish with cream and cashews. Cover your dish with foil.
  • When about to serve you can seal the pan with a heavy lid place the pan on a tawa and warm it for 15 - 20 minutes until the steam combines the flavours. Alternatively you can also cover your baking dish with foil and warm this in the oven for a similar amount of time.
  • Serve hot with the cucumber & curry leaf raita.