Kashmiri Qeema Pullao

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Kashmiri Qeema Pullao Ingredients

125 g Ghii	500 g Rice, soaked in water to
500 g Qeema (lean ground lamb or	1 ts Saffron, soaked in:
1/2 c Dahi	1/2 c Hot water
1 Ginger (1.5 inch piece)	1 c Milk
1 tb Coriander powder	Salt to taste
2 ts Cayenne pepper	1 c Pine nuts
2 ts Kashmiri garam masala

Instructions for Kashmiri Qeema Pullao

(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 Date: Thu, 19 Dec 1996 19:24:22 -0800

Main Ingredient: Cuisine: Uncategorized