Title: Kashmiri Qeema Pullao (From the Kashmiri Book in India)
Categories: Indian Kasmir Lamb
Yield: 1 Servings
| 125 | g | Ghii |
| 500 | g | Qeema (lean ground lamb |
| | | Or mutton) |
| 1/2 | c | Dahi |
| 1 | | Ginger (1.5 inch piece) |
| 1 | tb | Coriander powder |
| 2 | ts | Cayenne pepper |
| 2 | ts | Kashmiri garam masala |
| 500 | g | Rice, soaked in water to |
| | | Cover for at least 30 |
| | | Minutes |
| 1 | ts | Saffron, soaked in 1/2 C. |
| | | Hot water |
| 1 | c | Milk |
| | | Salt to taste |
| 1 | c | 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