Kashmiri Qeema Pullao - A Minced Lamb Pullao
Ingredients
- 500 gm: Qeema (lean ground lamb or mutton)
- 500 gm: Rice (soaked in water to cover for at least 30 minutes)
- 125 gm: Ghee
- 1/2 cup: Yoghurt (dahi, creamy)
- 1 cup: Milk
- 1 cup: Pine nuts
- 1 piece: Ginger (1.5 inch piece)
- 2 tsp: Cayenne pepper
- 2 tsp: Kashmiri garam masala
- 1 tbs: Coriander powder
- 1 tsp: Saffron (soaked in 1/2 cup hot water)
- Salt to taste
Method
Heat ghee and fry qeema with dahi and spices on low
heat until meat is nicely browned. Add drained rice, saffron, milk, salt and
enough water to cook the rice. Cook until done. Sprinkle a little milk if
necessary, stir in the nuts and then cook as for pullao- (tightly covered),
about 30-45 minutes at 375 F.
