Kashmiri qeema pullao

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

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