Kashmiri Qeema Pullao (From The Kashmiri Book In India)
indian, kasmir, lamb, tnt
125 gm ghii
500 gm qeema (lean ground lamb
1 or mutton)
1/2 cup dahi
1 ginger (1.5 inch piece)
1 tablespoon coriander powder
2 teaspoon cayenne pepper
2 teaspoon kashmiri garam masala
500 gm rice, soaked in water to
1 cover for at least 30
1 minutes
1 teaspoon saffron, soaked in 1/2 c.
1 hot water
1 cup milk
1 salt to taste
1 cup pine nuts
Heat ghii and fry qeema with dahi and spices on low heat until meat is nicely browned. Add drained rice, safron, milk, salt, and enough water to cook the rice; cook until done. Sprinkle with a little milk if necessary, stir in the nuts, and then cook as for pullao (tightly covered), about 30-45 minutes @375 F. From: Brent Thompson Date: 19 Dec 96 Chile-Heads List Ä
Yield: 1 servings