Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 125 grams | Ghii |
| 500 grams | Qeema (lean ground lamb or mutton) |
| ½ cup | Dahi |
| 1 \N | Ginger (1.5 inch piece) |
| 1 tablespoon | Coriander powder |
| 2 teaspoons | Cayenne pepper |
| 2 teaspoons | Kashmiri garam masala |
| 500 grams | Rice, soaked in water to cover for at least 30 minutes |
| 1 teaspoon | Saffron, soaked in: |
| ½ cup | Hot water |
| 1 cup | Milk |
| \N \N | Salt to taste |
| 1 cup | Pine nuts |
(from the Kashmiri book in India) 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.
Posted to CHILE-HEADS DIGEST V3 #191 From: Brent Thompson <brent@...> Date: Thu, 19 Dec 1996 19:24:22 -0800