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.