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Black Gram and Buffalo Meat Recipe

Black Gram and Buffalo Meat Recipe

Black gram and red lentils pressure cooked separately from buffalo meat, then combined and finished with garam masala. It is a wedding-style recipe from Uttar Pradesh with two pressure cookers running at different times, and rice cooked alongside.
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Prep Time 20 minutes
Cook Time 1 hour
20 minutes
Total Time 1 hour 40 minutes
Servings: 7 People
Course: Main Course
Cuisine: Indian
Calories: 1030
Ingredients Method Notes

Ingredients
  

For the Meat
  • 800 g buffalo meat cut into pieces
  • 100 g oil
  • 1 tbsp turmeric powder
  • 1 tbsp salt
Whole Spices
  • 6 cloves
  • 1 cinnamon stick 2 inches
  • 1 black cardamom
  • 15 black peppercorns
  • 2 bay leaves
For the Ground Masala
  • 2 medium onions
  • 10 dried red chilies
  • 3 tbsp coriander seeds
  • 10 garlic cloves
  • 3- inch piece of ginger
For the Black Gram
  • 400 g black gram
  • 100 g red lentils
  • 1.5 liters water
  • 1 tbsp salt
  • 2 tsp turmeric powder
  • 8 green chilies chopped
For the Rice
  • 600 g rice washed and soaked for 20 minutes
  • 70 g mustard oil
  • 1 tsp cumin seeds
  • 1.2 liters water
To Finish
  • 1 tsp garam masala
  • Fresh coriander a handful, chopped

Method
 

Grind the Masala and Soak:
  1. Blend onions, dried red chilies, coriander seeds, garlic, and ginger into a thick, smooth paste.
  2. Wash black gram and red lentils together and leave soaking in water while the meat cooks.
  3. Wash rice and soak separately for 20 minutes.
Pressure Cook the Meat (4 Whistles):
  1. Heat 100g oil in a pressure cooker on medium flame.
  2. Add buffalo meat, all whole spices, turmeric, salt, and ground masala all at once.
  3. Stir so the masala coats the meat evenly, then close the lid and cook on medium for 4 whistles.
  4. Let pressure release naturally, then open the lid.
  5. Cook uncovered on medium heat, stirring, until all liquid evaporates and oil separates at the sides. Do not skip this step.
Pressure Cook the Black Gram (7 Whistles):
  1. Drain soaked lentils and transfer to a second pressure cooker.
  2. Add 1.5 liters water, salt, turmeric, and chopped green chilies. Stir once and close the lid.
  3. Cook on medium heat for 7 whistles. Let pressure release naturally.
  4. Open and mash the lentils with a hand masher until no whole grains remain. This step is required.
Cook the Rice:
  1. Heat 70g mustard oil in a wide pot on medium flame.
  2. Add cumin seeds, then immediately add 1.2 liters water and bring to a boil.
  3. Add soaked and drained rice, stir once, cover, and cook on medium until all water is absorbed.
Combine and Finish:
  1. Add mashed lentils to the pot with the cooked meat and stir together on medium heat.
  2. Let it come to one full boil, then take off the heat.
  3. Add garam masala, stir through, and scatter fresh coriander on top.
  4. Serve over rice with raw sliced onion on the side.

Notes

Mash the black gram thoroughly after pressure cooking. Unmashed black gram stays grainy and will not blend into the meat.