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Kashmiri Qeema Pullao (From The Kashmiri Book In India) lamb, indian, kasmir 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 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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