Try this Kashmiri Qeema Pullao recipe, or contribute your own.
Suggest a better description(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
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Serving Size: 1 Serving (1508g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1862 | ||
Calories from Fat: 1768 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 196.4g | 262 % | |
Saturated Fat 71.8g | 359 % | |
Monounsaturated Fat 52.7g | ||
Polyunsanturated Fat 50.2g | ||
Cholesterol 273.6mg | 84 % | |
Sodium 204.7mg | 7 % | |
Potassium 1065.1mg | 28 % | |
Total Carbohydrate 25.4g | 7 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 17.3g | ||
Protein 22.6g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1862
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