Kashmiri Qeema Pullao

                            from Brent Thompson

Description

The recipe originally came from a Kashmiri cookbook that Brent came across
while living in India.

Ingredients

   * 125 gms ghii
   * 500 gms qeema (lean ground lamb or mutton)
   * 1/2 C. dahim (yoghurt, creamy)
   * 1 ginger (1.5 inch piece)
   * 1 Tbs. coriander powder
   * 2 tsp. cayenne pepper
   * 2 tsp. Kashmiri garam masala
   * 500 gms rice, soaked in water to cover for at least 30 minutes
   * 1 tsp. saffron, soaked in 1/2 C. hot water
   * 1 C. milk
   * salt to taste
   * 1 C. pine nuts

Method

  1. Heat ghii and fry qeema with dahi and spices on low heat until meat is
     nicely browned.
  2. Add drained rice, safron, milk, salt, and enough water to cook the
     rice. Cook until done.
  3. Sprinkle with a little milk if necessary, stir in the nuts, and then
     cook as for pullao (tightly covered), about 30-45 minutes at 375 F.

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